Oh my this Sweet Potato Smoothie is like pumpkin pie in a glass! Sweet, creamy and with just the right hit of spice.
A great little gem of a recipe for making use of any sweet potatoes lurking in the back of the fridge. Bake them up in the oven or air fryer, scoop the insides into a blender and puree up with plant milk, medjool dates, pumpkin pie spice, fresh ginger and ground flax.
The only thing that could possibly make this any better is some Gingernut biscuit crumbles on top. (In case you didn’t know.. Ginger nuts are accidentally vegan biscuits!)
To Make this Healthy & Delicious Sweet Potato Smoothie…
1/2 cup baked sweet potato flesh (could sub with pumpkin puree if desired)
1.5 cups plant milk of choice
1/2 inch piece of fresh ginger (optional)
2 medjool dates, without stones
1/4 tsp pumpkin pie spice
1 tbsp ground flax
ice cubes if required
cinnamon or crumbled gingernut biscuits for topping.
Pour into a glass and enjoy!
OK now I need to go out and buy more sweet potatoes!
Did you know…
Sweet potatoes are full of antioxidants and are good for balancing blood sugars? They also contain a whole host of vitamins and nutrients quite unlike their white potato counterpart. If you want to know more about this unassuming vegetable and why you might want to include more of them in your repertoire, have a look here.
For another delicious sweet potato recipe feel free to check out my Sweet Potato & Black Bean Chilli.