Sweet Potato Pie Smoothie

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It’s been a little while since I shared a recipe so, on this day before Halloween, I want to share a favorite.

Once the weather gets cooler, I prefer orange smoothies over green smoothies. No hate on green veg; it’s just that time of year!

Sweet potatoes, squash, and pumpkin are my favorite veg. I steam, roast, and boil them up all autumn long. It’s quite nice to find other uses for leftover orange vegetables since I always have a little hanging around here or there. Plus, I find these starchy veg way more comforting than the green sort. They’re both great and have wonderful nutritional benefits–it’s just a seasonal thing.

For my Sweet Potato Pie Smoothie, I was inspired by both Lee from America’s Spiced Sweet Potato Smoothie recipe and the Pumpkin Pie Smoothie recipe from the Green Kitchen Smoothies cookbook. You’ll notice I kind of smashed those two recipes together to make this one.

I love swirling some yogurt into my serving glass before pouring in the smoothie. But it’s a fun, nourishing treat either way. Recipe down below. Let me know if you make it!

Sweet Potato Pie Smoothie

This smoothie is not too sweet. If you’d like it to taste sweeter, add a tablespoon of maple syrup before blending.

Makes: 2 drinks

Cook Time: 5 Minutes

Total Time: 5 Minutes

Ingredients:

  • 2 tablespoons plant-based yogurt, plus extra for swirling
  • 1 large carrot, washed and chopped into 2-inch pieces
  • 1 tablespoon almond butter
  • 1/2 cup steamed then frozen cauliflower or zucchini (you can use fresh, just add 6 ice cubes)
  • 1/2 cup steamed, boiled, or roasted sweet potato, skin discarded
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 1/2 cups unsweetened plain almond milk
  • Pinch sea salt

Directions:

  1. Place all the ingredients into a powerful blender. Blend for at least 30 seconds until everything comes together into a thick smoothie. Taste and add more sweetener, if desired.
  2. Swirl some extra yogurt into your serving glasses. Pour half the smoothie into each glass. (Or just make one and save the rest for the next day!)

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

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