Sweet potatoes, maple syrup and warming spices make each sip of this sweet potato smoothie taste like pie in a glass. Tahini gives this smoothie extra silky appeal. Roast, steam or boil a few sweet potatoes ahead and chill them (up to 5 days) so they’re ready when you need them.
Ripe bananas give smoothies a creamy texture. Keep them on hand in your freezer. To freeze, simply peel the ripe fruit, chop it into quarters and freeze the chunks on a baking sheet. Store them in a zip-top bag until you need a smoothie fix.
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and, Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 1 serving
- 1 cup low-fat plain milk of choice, more as needed
- 1 cup cooked sweet potato
- 2 teaspoons tahini
- 1 teaspoon pure maple syrup
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 small frozen banana, chopped
1Place all ingredients in a blender container in the order listed.
2Process until smooth. If smoothie is too thick, blend in some additional milk.