I know it may sound odd to put a sweet potato in a smoothie, but the flavors in this smoothie are incredibly sweet. Most people enjoy sweet potatoes as fries or baked. Maybe topping them with ketchup, salsa, or adding some beans. Even I have made a savory meal with a sweet potato before. But surprisingly, sweet potatoes go really well with other ingredients to help satisfy a sweet tooth craving in a more healthy way, like eating a sweet potato with almond butter.
This smoothie is filled with vitamin A from the sweet potato and protein from the protein powder. In addition, the turmeric makes it anti-inflammatory and the cinnamon helps stabilize blood sugar. If you add the optional walnuts, you even get the benefit of some healthy fats.
This recipe was adapted from here:
- 1/2 sweet potato, baked
- 1/2 banana, frozen
- 1-1.5 cups almond milk (depending on how thick you want your smoothie)
- 1 tbsp maple syrup (I use 1 medjool date)
- 1 tsp cinnamon
- 1/2 tsp turmeric (Can be omitted)
- Optional: 1/2 scoop protein powder (this time I used Plant Fusion in Vanilla)
- Optional: handful of walnuts
- Bake the sweet potato at 425F for about 1 hour. Allow to cool. (I did this the night before and placed it in the fridge so it would be cold for the smoothie.)
- Combine all ingredients in a blender and blend until smooth and creamy.
I added about 1 1/4 cup almond milk to mine and liked the consistency. It all depends on how thick you want it. This time I was in the mood for a slightly thinner smoothie, and amazingly 1 1/4 cup was still quite thick! I also did not use the walnuts this time, but I bet they would be great in the smoothie so I’m definitely going to add some next time!
Sorry, no picture 😦 But just imagine a thick, creamy smoothie in the beautiful orange color of a sweet potato!