Creamy Sweet Potato Smoothie
Servings: 1
Frozen mango makes this sweet potato smoothie creamy and naturally sweet with no banana and no added sugar, while cinnamon, nutmeg and vanilla taste like pie. A cup of spinach hides in there too.
Ingredients
- 1 cup sweet potato diced + cooked
- 1 cup spinach
- 1 cup almond milk unsweetened
- 2 tablespoon water
- ½ cup mango frozen
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg ground
- ½ teaspoon vanilla bean powder or vanilla extract
Instructions
- Cook the sweet potato before blending, or use precooked sweet potato.
- Pour the almond milk and water into a blender and add the spinach. Blend until smooth.
- Add the sweet potato, mango, cinnamon, nutmeg and vanilla and blend again until smooth. Pour into a glass and serve immediately.
Notes
- Prep Tip: To cook raw sweet potato, roast at 400 °F for 25 to 30 minutes, steam for 8 to 10 minutes, air-fry at 400 °F for 12 to 15 minutes or microwave for about 5 minutes. Let it cool before blending.
- Make It Thicker: Use frozen cooked sweet potato for a colder, thicker smoothie. Cook a batch, then freeze the cubes in a bag or add them to smoothie freezer packs.
- Ingredient Swaps: Canned pure sweet potato or pumpkin puree works in place of the cooked sweet potato. Use the same amount.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
Nutrition
Serving: 16oz, Calories: 222kcal, Carbohydrates: 44g, Protein: 5g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 425mg, Potassium: 766mg, Fiber: 8g, Sugar: 18g, Vitamin A: 22581IU, Vitamin C: 42mg, Calcium: 401mg, Iron: 2mg
