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Sweet Potato Sundae


  • 2 Tbsp. brown sugar
  • dash ground cinnamon
  • 2 lbs. sweet potatoes, baked
  • 1/2 cup California Ripe Olives, wedged
  • 2 Tbsp. toasted sliced almonds
  • 1 Tbsp. salted butter


Combine brown sugar and cinnamon in a small bowl and set aside. Remove sweet potatoes from skin and mash with fork or pulse in a food processor until smooth.* Divide evenly into 4 Japanese Emile Henry serving bowls using an ice cream scoop. Top each with brown sugar mixture, California Ripe Olives (, almonds and a pat of butter. Serves 4. *Mashing will give more of an ice cream look, pureeing yields a smoother texture.