Oh sweet potatoes! If you are a fan of sweet potatoes you're going to love this recipe...
Not only they are delicious, they are high in fiber, jam packed with vitamins and minerals such as vitamin C, potassium, calcium and other nutrients that act as antioxidants that give them anti-cancer, anti-diabetic, and anti-inflammatory properties.
So, if you fancy a nutritious, creamy, delicious smoothie that tastes like dessert you'd wanna give this recipe a go!
Sweet Potato Smoothie Recipe:
Puree from 1 small - medium sweet potato
1/4 cup frozen zucchini
1/2 cup almond milk
1 tbsp raw cacao nibs
Pinch of cinnamon
1 tsp maca powder (optional)
1 tbsp tahini
1. To bake your sweet potato, preheat oven to 400 degrees F (204 C). Wrap each sweet potato in aluminum foil and place them on the middle rack of the oven and set a kitchen timer for 30 - 40 minutes (until you can easily pierce the skin with a fork). After they have cooled down peal the skin off and place them in the freezer (I place them in a zipper bag and reuse it to make it more eco-friendly). *I do this as part of my Food Prep Sunday
2. Add all ingredients to a blender and blend until smooth.
3. Pour into a bowl and garnish.
Let me know if you've tried it!