Holy moly I love this. This is one of those recipes I thought about making far too long before I actually did. Believe it or not, there are certain things I am reluctant to drink blended. Potatoes used to be on that list. Lesson learned? Blend everything.
1 sweet potato
1 frozen banana
~1 C almond milk
1/4 C oats [edit: totally optional. I was under the impression oat were responsible for the wonderful, almost gel-like thickness and they aren’t; the potato is. However, they do up the satiety factor.]
1 tsp cinnamon
large pinch of ginger, cloves, and nutmeg (or replace all spices with pumpkin pie spice mix)
tiny pinch salt
1 tsp vanilla
1 packet of stevia or 1 tsp maple syrup – optional
Peel the sweet potato and chop in into medium-sized chunks. Microwave it for 2 minute intervals until tender (2 or 3 cycles, depending on size and microwave strength). [edit: I looked into potato cooking methods and for nutrition’s sake I now bake instead. Unpeeled at 400* until pokeable, then peel.] Let cool, then freeze completely overnight. Also overnight, soak the oat in the almond milk – I do this in the blender’s container. When it’s smoothie time, combine all listed ingredients and blend, blend, blend. Garnish with more cinnamon. If I want to go all out I sprinkle some granola on top.