About This Recipe
Thick and creamy sweet potato smoothie made with frozen sweet potatoes, almond butter, and spices and tastes like sweet potato pie! It's loaded with vitamins and minerals, fiber, protein, and antioxidants and is an easy and delicious way to get in more veggies!
Ingredients
- 3/4 cup milk ((or more or less depending on smoothie thickness preference))
- 1 small sweet potato baked, cut, and frozen* ((6 ounces raw/about 1 heaping cup cubed))
- 1 cup frozen cauliflower rice ((100 grams))
- 1 serving collagen ((20 grams))
- 1 tablespoon almond butter
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon maple syrup ((optional))
Instructions
- Prep your sweet potatoes if needed (this needs to be done in advance). Preheat the oven to 400 degrees, line a baking sheet with parchment paper, and bake for 30-40 minutes until soft and fork-tender. Let cool for a few minutes and roughly cut into 1-2 inches pieces, peeling off the skin as you go. Place cut sweet potatoes on a parchment paper-lined dish in the freezer and let freeze overnight, or at least 4 hours.
- Blend your smoothie. Add all the ingredients to a high-powered blender (I used my Vitamix) and blend until smooth and creamy.
- Enjoy! Drink or top with some toppings and enjoy!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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