Fall seems to be about pumpkin this and pumpkin that and although I love pumpkin and squash in general, sweet potato holds a special place in my foodie heart.
If you haven’t read my breakfast stuffed sweet potato recipe, you should. This is what resulted from the leftover sweet potato and the need for a snack before lunch. I don’t experiment too much in the kitchen because it usually ends up burned or bland…
This turned out wonderfully, to the point where I wonder why it took me so long to try it. If you’re a pumpkin spice fanatic, don’t worry I’ve got you covered.
Sweet Potato Smoothie
What you’ll need:
1 cup of almond/coconut blend milk (or your choice of milk)
1/2 cup of sweet potato puree
1/2 frozen medium banana
2 pitted dates
1 tsp vanilla extract
Nutmeg, cinnamon, and pumpkin spice to taste
2 tbsp Pecans (optional)
6 ice cubes
Blend it all up and enjoy!