ÃÛÌÒÁµÈË

Savor autumn with this spiced sweet potato smoothie—flavored with warm spices, anti-inflammatory ginger, and nutritious sweet potato. It tastes like a sweet potato pie without all the sugar!

The sweet potato not only makes this smoothie naturally-sweetened and super-healthy but also also adds a silky creaminess.

Note on Sweet Potatoes 

• This is a great recipe for leftover baked sweet potatoes. OR, simply cook the sweet potato in the microwave for 5 minutes until tender. OR, use a canned version of sweet potato (or, even pumpkin). 
• We like to use roasted sweet potatoes and prepare in advance for instant smoothies. Just cut into chunks, drizzle with olive oil, place on a lined baking sheet at 375 degrees F for 20 to 30 minutes. Allow the sweet potatoes to cool completely, then place into a reusable bag or a freezer safe airtight container and freeze for up to 3 months.

Recipe substitution options:

• We use almond milk to make this smoothie dairy-free but you can certainly use regular milk or any milk of your choice.
• Coconut oil can be substituted with almond butter, if you prefer.
• We like to soak the dates in water in the microwave for 5 to 10 seconds. Sometimes dates are a little hard. If you don’t have dates, they can be replaced by frozen banana but we prefer the dates.

See Patty making the Autumn Spiced Smoothie in a beautiful setting.

Thank you to Purdue University extension nutritionist Patty Sanders for sharing this simple health recipe. We always learn something new!