If you’ve ever had a slice of sweet potato pie, this cinnamon and sweet potato smoothie will remind you of it. Roast a tray or two of diced sweet potatoes at the beginning of the week and enjoy them in this smoothie, tossed into chili or tacos, over a salad or under creamy scrambled eggs.
Substitutions (optional)
Substitute butternut squash or canned pumpkin.
Level-ups (optional)
Toasted pecans give the smoothie extra richness.
Ingredients
- 1 cup cooked diced sweet potatoes OR ⅔ cup canned sweet potato OR ½ baked and chilled sweet potato
- ½ cup frozen cauliflower
- ½ cup frozen banana
- 6 pecan halves
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup Greek yogurt
- Water to adjust consistency
Equipment Needed
Blender
Directions
- In a blender, combine all the ingredients except the water. Puree until smooth and adjust the consistency with cold water.
Nutritional Facts
- Calories
- 353
- Fat
- 7.3g (Saturated Fat: 3.5g)
- Carbohydrates
- 48.4g
- Fiber
- 8g
- Added Sugars
- 0g
- Protein
- 24.3g
- Sodium
- 119mg
