I love sweet potatoes in smoothies so much I couldn’t choose which recipe to share! So I am sharing two variations with the same base. The first has a sweet potato pie vibe. It is fruit free and spiced with cinnamon. In the cooler months I like to add more warming spices like nutmeg and cloves. The second I skip the cinnamon and replace it with blueberries. I love stokes purple sweet potatoes, Japanese or white sweet potatoes for this recipe
Purple sweet potatoes can be dry and dense but if prepared correctly they are sweet and delicious. I have experimented with many ways of cooking them and this is my absolute favorite.
Baked Purple Sweet Potatoes
Preheat oven to 350. Wash sweet potatoes and wrap in tin foil. Bake on a parchment lined sheet for an hour and a half to two hours. Allow to cool completely. I like to cool in the fridge overnight then peel, dice and freeze. These are also delicious as a snack out of the fridge topped with nut butter.
Sweet Potato Pie Smoothie
Description
I love sweet potatoes in smoothies so much I couldn’t choose which recipe to share! So I am sharing two variations with the same base. The first has a sweet potato pie vibe. It is fruit free and spiced with cinnamon. In the cooler months I like to add more warming spices like nutmeg and cloves. The second I skip the cinnamon and replace it with blueberries. I love stokes purple sweet potatoes, Japanese or white sweet potatoes for this recipe
Ingredients
Sweet Potato Pie Smoothie
6 oz almond or cashew milk
4–6 oz frozen baked sweet potato (purple or white)
1.5 cups frozen cauliflower or zucchini
1/2 teaspoon cinnamon
1 tablespoon cashew butter
1 scoop vanilla protein
Blueberry Sweet Potato Smoothie
6 oz almond or cashew milk
4–6 oz frozen baked sweet potato
1.5 cups frozen cauliflower or zucchini
1/4– 1/2 cup frozen blueberries
1 tablespoon cashew butter or almond butter
1 scoop vanilla protein
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