Cut the sweet potatoes into small cubes.
Add the salt to a large stockpot of water and bring it to a boil.
Add the potatoes and cinnamon sticks to the pot and boil until tender. Remove from the water and let the potatoes cool to room temperature.
Add the potatoes, milk, coconut milk, vanilla, ground cinnamon and sugar to a blender. Blend until liquefied. Taste it and add more sugar if you want it sweeter.
Pour into plastic baggies or ice-pop molds. Freeze for at least 3 hours or until firm before enjoying!
Servings 0