Sweet Potato Smoothie
You’re going to fall in love with this fall-flavored smoothie that is thick, creamy, and filled with veggies. This sweet potato protein smoothie tastes like cinnamon sweet potato pie and makes a filling breakfast.
Ingredients
- 1 to 1 1/2 cups plant-based milk
- 1/2 scoop vanilla protein powder
- 1 scoop collagen peptides
- 1/2 tsp cinnamon
- 3/4 cup frozen cooked sweet potatoes about 6-8 sweet potato ice cubes*
- 2/3 cup frozen riced cauliflower
- 2 tbsp almond butter drizzled on top for a smoothie bowl or mixed into the smoothie
- ice as needed
- your choice of toppings**
Instructions
Sweet Potato Smoothie
- Add ingredients to a high-speed blender in the order listed.
- Blend until smooth and creamy, adding ice or more liquid if needed.
- Pour into a bowl or cup and enjoy with toppings of choice.
- I add chia seed jam and almond butter on top for a smoothie bowl, or you can enjoy in a cup with almond butter mixed into the smoothie.
HOW TO ROAST THE PERFECT SWEET POTATO
- Preheat the oven to 450°.
- Line a baking sheet or pan with a silicone baking mat or parchment paper.
- Slice a few lines in the sweet potatoes.
- Roast sweet potatoes in the oven for 45-60 minutes. You will be able to tell they are ready when they are soft and some of the natural sugars are seeping out onto the parchment paper. Sometimes it takes longer depending on how big the sweet potatoes are.
- Take the baking sheet out of the oven and let it cool. Once potatoes have cooled, you can easily peel off the skin and store them in a container in the fridge.
Notes
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
Tried this recipe?Let us know how it was!