This sweet potato smoothie can usher in Fall just like a pumpkin spiced latte... yet is WAY healthier + dairy-free. Serve with a dash of nutmeg on top (mine was more like a spoonful of nutmeg...and it was so gooooood). A creamy, no-banana smoothie that screams, "Happy Fall to you!"
Blend spinach, almond milk and water until smooth.
Next add remaining ingredients and blend again.
Notes
To cook sweet potato: Line a baking sheet with parchment paper. Scrub sweet potato with water, then dry and poke all over with holes using a fork. Bake at 400°F for 45 minutes or until potato is fork tender. Then chill in fridge until ready to use. Alternatively, scrub sweet potato and poke with holes then microwave for 5 minutes or until fork tender.
Use at least 1 frozen ingredient for a refreshingly cool smoothie.
Feel free to add in some homemade protein powder or plant-based vanilla protein powder; make sure to add extra liquid if doing this to ensure your blender still has an easy time.