The @twohungrywongs love smoothies, but recently I (Ellie) have not been drawn towards cold drinks (especially now that we’re delving into colder weather). This has led me to look towards a warmer and creamier smoothie and with some experimentation, I’ve found a couple that I really like.
I love sweet potatoes and yams and have been trying every way possible there is to eat them. Sweet potatoes are high in vitamins, provide steady energy, and taste great! Usually I resort back to simply roasting a whole sweet potato, cutting it in half, putting some coconut oil or ghee on it, and sprinkling it with cinnamon. However, recently I have been seeing a lot of smoothies or “ice cream” recipes with sweet potatoes as a base (can be cooked and then frozen into cubes or just plopped right in) and decided to try it out. Recently I’ve been eating Japanese yams, which have purpley skin on the outside and a light yellow inside, but any form of sweet potato or yam will work in this recipe!
Prep time: 5 minutes
Total time: 5 minutes
½ cup | Sweet potato (roasted or steamed)
½ | Frozen banana
¼ cup| Coconut yogurt (I used the coconut cult coconut cream)
1 tbs | ground flaxseeds
1 tbs | ground or whole chia seeds
1 tsp | vanilla extract
½ tsp | cinnamon
1 scoop | vanilla protein powder
½ cup | hemp milk
1 cup | water
Combine all ingredients and blend. Should be a thick and creamy consistency.
Top with whatever you’re in the mood for. This has toasted coconut flakes, chopped walnuts, and Purely Elizabeth Chocolate Peanut Butter Sea Salt Granola.