Sweet potato in a smoothie? Just trust me on this one.
Bright orange, super creamy, and with just enough spice, this smoothie is definitely a winter smoothie (if that’s a category of smoothie. Which it should be).
It’s made with roasted sweet potato, which packs it with vitamin A and C and a nice, not-to-sweet, rich flavour. It’s flavoured with ginger, turmeric, and cinnamon, which give it a subtle spiciness, and has flax seed to add fibre. I like using fresh ginger to make the ginger flavour shine even more, but powdered ginger works well too.
Feeling under the weather or in need of a healthy start to the day? This smoothie is exactly what you need!
Recipe from Minimalist Baker
Makes 2 smoothies
1 cup roasted sweet potato flesh (from about one large sweet potato)
1 banana, frozen (slice it when you freeze it to make it easier on your blender)
1 tbsp peanut butter
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp fresh grated ginger (or 1/4 tsp ground ginger)
1/2 tbsp ground flax seed
3/4 cup milk, or unsweetened non-dairy milk (I use coconut!)
1/4 cup orange juice
Bake your sweet potato: heat oven to 400 and slice potato in half. Lightly oil cut side and place cut-side down on a foil or parchment paper lined baking sheet. Roast about 30 minutes, until soft. Let cool before making smoothie.
Combine all smoothie ingredients in a blender and blend until smooth.
Split between two glasses and serve.
You’ll be ready to take on the world after this nutrient-packed, slightly spicy, super creamy smoothie!