It’s not too early for squash! After all, it’s already August 28. In a few days it will be September, then it will be October, which is basically Halloween, right? One of my favorite things to drink during the autumn season is this Sweet Potato Pie Smoothie. It tastes like fall in a glass. I came across a version of this smoothie by Rebecca Ffrench while watching Naturally, Danny Seo. However, as I continued to make it, I learned some tips and tricks, stopped following the recipe, and it morphed into something of my own.
Gather sweet potatoes, bananas, almond milk (+/- vanilla flavored, or vanilla extract), peanut butter, cinnamon, and nutmeg.
The sweet potatoes need to be roasted prior to blending. I roast a bunch of sweet potatoes at once on a Sunday, and then freeze it in ice cube trays. These sweet potato cubes will last me for weeks. Then, when I’m in the mood, I just toss a few in the blender.
This smoothie is so delicious. I’d be lying if I said I’m not drinking one right now. Happy pumpkin spice season!
Sweet Potato Pie Smoothie
2-3 cubes roasted sweet potato
½ large frozen banana (not overly ripe)
1 cup unsweetened almond milk
¼ cup ice cold water (to lighten it)
1 ½ heaping Tbsp peanut butter
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
½ tsp vanilla extract
- Roast the sweet potatoes ahead of time: Clean the sweet potatoes and dry. Place on aluminum foil, then rub with olive oil and poke holes in the top of the potatoes using a fork. Wrap in foil. Bake in oven at 400°F until soft throughout, approximately 1-1.5 hours. Larger sweet potatoes will take longer to cook. Let cool, peel off skin, and mash. Press mashed sweet potatoes into ice cube tray, and freeze until firm.
- Make your smoothie: Add all ingredients to a blender, and blend away.