If you’ve ever had a slice of sweet potato pie, this cinnamon and sweet potato smoothie will remind you of it. Roast a tray or two of diced sweet potatoes at the beginning of the week and enjoy them in this smoothie, tossed into chili or tacos, over a salad or under creamy scrambled eggs.
Substitute butternut squash or canned pumpkin.
Toasted pecans give the smoothie extra richness.
- 1 cup cooked diced sweet potatoes OR ⅔ cup canned sweet potato OR ½ baked and chilled sweet potato
- ½ cup frozen cauliflower
- ½ cup frozen banana
- 6 pecan halves
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup Greek yogurt
- Water to adjust consistency
- In a blender, combine all the ingredients except the water. Puree until smooth and adjust the consistency with cold water.