Sweet potatoes are an autumn staple in our home. Even limiting my consumption to ½ cup per day (after discovering a severe mannitol sensitivity during my FODMAP re-challenge), you’ll still find them in my breakfast boats, in various soups and curries, and whizzed into my morning smoothies. They add that perfect pop of just-enough natural sweetness, keep me fuller, longer, and make smoothies milkshake thick! This particular combination has been a recent go-to. Aptly named: my Go-To Sweet Potato Smoothie, this meal-like recipe is lusciously creamy, home to some of my favorite ingredients, and packs a protein punch. Here’s how I make it!
Ingredients
½ small sweet potato, baked then frozen
½ medium banana, peeled + frozen
1 cup kale or spinach, frozen from fresh
¼ cup unsweetened coconut yogurt
1 tablespoon unsweetened nut butter
1 scoop collagen peptides (optional)
1 cup unsweetened milk of choice
¼ – ½ cup filtered water (optional)
Instructions
In a high-speed blender, whiz sweet potato, banana, kale, yogurt, almond butter, collagen, and milk until very smooth; 1 minute. If smoothie is too thick (this can happen with frozen sweet potato!), add water, beginning with ¼ cup, until desired consistency is reached. Pour into your favorite glass!
For those newer to adding sweet potato to your smoothies: preheat oven to 425 degrees F; line a baking sheet with parchment. Pierce desired number of small sweet potatoes with a knife (I usually prepare half a dozen sweet potatoes, or more, at a time, so I can have them handy), making a deep slit that goes about halfway through the potato. Bake, pierced side up, until very soft; 30-40 minutes. Allow potatoes to cool completely, then cut into big chunks. Keep frozen in an airtight bag.
WINDOW SHOPPING
YOU MIGHT ALSO LIKE
The Fat Potato Smoothie
Low FODMAP Coconut Pumpkin Smoothie
My Cauliflower Zucchini Smoothie, 3 Ways
#GoTo #Sweet #Potato #Smoothie
