Ingredients
1 cup sweet potato puree (See Notes!)
1 medium banana, frozen
1 tbsp cinnamon pdr
1 tsp nutmeg pdr
¾ cup Almond milk (You can use your fave plant-based milk!)
1 tbsp pure maple syrup (See Notes!)
1 tsp vanilla extract
⅓ cup dairy-free yogurt
1 tbsp almond butter (See Notes!)
Method Add
all ingredients to a high-powered blender (adding the frozen bananas
and sweet potato first, then the rest following) and blend until smooth. Adjust the amount of milk (or add ice), depending on desired consistency, adding 1 tablespoon more at a time, if needed. To serve—grab a glass and pour smoothie into each, top with almond butter or granola, and grab a straw.
NOTES
STORAGE: Store any leftovers in the refrigerator, tightly sealed or in a covered mason jar, ensuring that you drink it within the same day for best taste and consistency.
SWEET POTATO: Preheat oven to 400 degrees. Thoroughly rinse the outside of your medium size sweet potato off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grape seed oil. Bake on a foil paper lined baking sheet for 25-30 minutes, until tender when pressed gently. Once done, cut open potato, scoop out insides and mash well to create the "puree".
SWEETENER: Instead of maple syrup, you can use Agave as a substitute or honey.
NUT BUTTER: Instead of using almond butter, you can also substitute with Peanut Butter, Sunflower Seed Butter, Tahini, Soynut Butter, Pecan Butter, Hazelnut Butter, or Granola Butter.
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