On a recent trip to Costco, I picked up a bag of organic, Stokes purple sweet potatoes. After doing a little research, I found out that these potatoes are packed with antioxidants, fiber, and vitamins.
Typically, I would bake the potatoes, and eat them with lunch or dinner. However, in this summer heat, I wanted to try something different. I have made warm sweet potato bowls, but never tried blending them into a smoothie.
On the same Costco trip, I also picked up some macadamia milk. I usually buy an almond coconut blend, but was interested in trying this non-dairy alternative. I have to say that I really like the flavor, and it may be my new favorite nut milk. I also thought it would be great to incorporate into the sweet potato smoothie.
Purple Sweet Potato Bowl
– 1/2 frozen sweet potato (approximately 100 grams)
– 1/2 frozen banana
– 1/2 cup nut milk
– 1 T almond butter
– 1 T ground flax seed
– 1 T honey
1. Wash and peel your whole sweet potato. Cut into pieces and boil for 15 minutes.
2. Drain and put sweet potato and 1/2 a banana in a freezer-safe container. Place in freezer until frozen solid.
3. Place sweet potato, banana, and all other ingredients in a blender. Blend until smooth.
4. Pour in a bowl, add toppings, and enjoy!
Add your favorite toppings! You might consider nuts, berries, nut butter, or seeds. My bowl is topped with frozen blueberries, Anahola granola, coconut flakes, and strawberries.
You can use your nut milk of choice. If you’d like it to be a thinner, more drinkable consistency, add more milk. You can also omit the honey, if you don’t want it to be as sweet. The honey and banana almost made it a nice cream! It makes a yummy dessert or sweet breakfast.
Calories and macros for smoothie portion only: 405 calories, 64 g carbs, 8.65 g protein, and 14.7 g fat. (note: approximate numbers; may change depending on the brands you use)
Find links to products used for this recipe:
If you like smoothies, check out this Acai Bowl post.