The season’s fascination with pumpkin spice everything has me switching out sweet potatoes for pumpkin at every opportunity. Fact is, sweet potatoes are simply better. There’s not a recipe that calls for pumpkin that isn’t vastly improved with a sweet potato substitution.
Case in point: a sweet potato smoothie. A vigorous blending of cooked sweet potatoes, frozen bananas, almond milk, almonds, cinnamon, nutmeg and a little sweetener — and the nectar of the gods emerges. A rather elegant transformation for this humble little spud.
Among the silkiest smoothies I’ve ever tasted, a sweet potato smoothie is a rich, eggnog-like experience with far more flavor, nutrition and fun.
A game-changing holiday beverage if there ever was one. I can’t recommend this highly enough.
- 1 1/2 frozen bananas
- 1/2 cup cooked sweet potatoes (either roasted or steamed and then cooled)
- 1 cup almond milk
- 12 – 15 raw almonds
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 2 tsp. raw sugar (optional)
- Combine all ingredients in a blender and process until completely pureed.
- Serve immediately