Sometimes a gal needs a change, right? Even though it’s pretty common to use fruit as the carb source in a smoothie, I started to mix things up last year. That’s how I accidentally created this creamy dairy free sweet potato smoothie recipe.
It’s so amazingly good and perfect for the cooler months when you feel like you need more warming foods. My hands and feet are notoriously freezing in the winter, so this made my mornings all the more delicious.
Truthfully, you might think that it’s weird to make a sweet potato smoothie, but I can tell you this…
Without any dairy or even banana, this smoothie is incredibly creamy and filling. Frankly, it’s like a whipped dessert.
So why not start your day off with something like this. 🙂
Why Sweet Potato?
Well, why not sweet potato?
You’re likely used to drinking all sorts of fruit in your smoothies (heck, my Cherry Bomb smoothie and Vegan Eggnog smoothie are personal favorites), but no one said that you have to stick to fruit. In fact, there are plenty of really delicious foods that can take a boring morning smoothie to something totally crave-worthy.
The thing is, you’ve got to give new foods a chance. No one told me to try sweet potatoes. I just thought “why not?”
If it had tasted horrible, I would have chucked it in the trash (after trying to drink as much as I could since I don’t like to waste). But that wasn’t the case.
How to Roast a Sweet Potato for your Sweet Potato Smoothie
If you’ve never roasted a sweet potato before, simple preheat your oven (or toaster oven) to about 400 degrees F.
Scrub the skin under water to get off any dirt and then use a fork to stab the sweet potato a bunch of times (maybe 10?) in different spots. If you skip this step, you’ll find that your poor sweet potato has exploded all over your oven (not fun).
Bake the sweet potato (or several if you want to have enough to eat during the week) on a baking sheet or piece of foil for about 35 to 45 minutes depending on their size. A larger sweet potato will take longer to cook.
When they are done, you’ll see a dark brown sweet ooze coming from the stab marks. They’ll also be squishable to the touch (though make sure you’re using a potholder or something since they’ll be very hot to handle.
If you do cook multiple sweet potatoes, don’t be afraid to take out smaller ones as they finish up cooking (which will likely be sooner than those big ones).
Store roasted sweet potatoes in a container for 3 to 4 days in the fridge. You can use them for this sweet potato smoothie or reheat them in the microwave for dinner. Heck, you could add them to some broth and puree it to make a really warming soup!
A Word About Ingredients for the Sweet Potato Smoothie (gluten free, dairy free, vegan)
I want to be clear — use ROASTED sweet potatoes that have been in the fridge overnight (so they’re cold). Nuked sweet potatoes are fine (though not my favorite since they don’t become as sweet as those that are roasted).
Don’t use raw sweet potatoes or else you won’t find that this smoothie has the same charm.
As for the salt — if you’re not in the know, use sea salt. It’s so much more healthy for you because it’s not processed. You’ll never know that it’s even in the smoothie except that a pinch or so gives your sweet potato smoothie a brighter flavor.
Another important reason to use sea salt over table salt is that it contains a more minerals. Your body requires a complete spectrum of electrolytes and minerals, not just sodium and chloride (which is all that’s in table salt). Here are some important reasons why thanks to a great interview I did with Dr. Terry Wahls.
I’m also partial to Ceylon cinnamon. Yes, it’s is more expensive, but it’s got a much better flavor profile. This is the brand that I use HERE. Remember that spices are notorious for containing hidden gluten. That’s why you can’t just buy any spices you see even though there’s no reason that gluten should be in them. Unfortunately, testing for gluten has demonstrated that spices are more commonly contaminated than you’d think.
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