Listen, in all my days of smoothies and juicing, this sweet potato smoothie has got to be my favorite. You may be looking at me sideways but I guarantee this smoothie is a taste sensation. It’s like Thanksgiving in a bottle.
I can’t remember where I found the first recipe but I know I needed to figure out what to do with an abundance of sweet potatoes that were left over from the holidays. This smoothie was the best recipe for those extra sweet potatoes.
Here’s some facts about sweet potatoes:
- Good for your skin: Their high levels of Vitamin A and beta-carotene means sweet potatoes are a skin superfood. (source)
- Good for you body: Their high potassium content means sweet potatoes can alleviate muscle cramps which are often related to potassium deficiency. (source)
- It’s filled with Vitamin D: Vitamin D plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland. (source)
So, below is the recipe for one of the best smoothies you can make. Try it, you’ll be happy you did:
SWEET POTATO SMOOTHIE
1/2 sweet potato
1 cup of almond milk
1 cup of water
2 tablespoons of agave
1/3 cup oatmeal
2 tablespoons of pecans
1/2 teaspoon of cinnamon
1/2 cup of ice
First, bake your sweet potato in the oven on 425 degrees for 45 mins. This will yield a sweeter potato and your body will better absorb the potato’s nutrients. Let the potato cool (I usually wait overnight, putting the potato in the refrigerator).
Cut the potato in half (use the other half for another day). Put the potato and the rest of the ingredients in the blender. Blend well until smooth.
Makes TWO servings. Enjoy!