Description
Indulge in a creamy Sweet Potato Smoothie, blending sweet potatoes, banana, and almond milk for a nutritious treat. Perfect for breakfast or a post-workout snack, this smoothie is rich in vitamins, fiber, and healthy fats, making it a delicious way to fuel your day!
Ingredients
Scale
- 1 medium sweet potato (about 200 grams), peeled and cubed
- 1 banana, frozen
- 1 cup almond milk (or any milk of your choice)
- 1 tablespoon almond butter (or peanut butter)
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes (optional, for a thicker smoothie)
- Pinch of salt
Instructions
- Wash the sweet potato thoroughly under running water to remove any dirt.
- Peel the sweet potato and cut it into small cubes.
- Place the cubed sweet potato in a pot and cover it with water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium-low and simmer for about 15-20 minutes, or until tender when pierced with a fork.
- Drain the sweet potato and let it cool for a few minutes. Alternatively, use leftover roasted sweet potato.
- In a blender, add the cooled sweet potato cubes.
- Add the frozen banana for natural sweetness and creaminess.
- Pour in the almond milk, adjusting the amount for desired thickness.
- Add almond butter for flavor and protein (or substitute with sunflower seed butter if allergic).
- If desired, drizzle in honey or maple syrup for extra sweetness.
- Sprinkle in cinnamon and add vanilla extract.
- Add a pinch of salt to enhance flavors.
- Secure the lid on the blender and blend on high speed until smooth, about 30-60 seconds.
- If too thick, add more almond milk and blend again.
- For a colder, thicker smoothie, add ice cubes and blend until smooth.
- Taste the smoothie and adjust sweetness or spices as needed.
- Pour into a tall glass or bowl, and top with granola, sliced bananas, or a sprinkle of cinnamon if desired.
Notes
- Leftover smoothie can be stored in an airtight container in the refrigerator for up to 24 hours, but it’s best enjoyed fresh.
- For meal prep, store the sweet potato and other ingredients separately and blend when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes