All American Sweet Potato Pie Smoothie
Ingredients
1 cup of mixed yellow and white sweet potatoes
1/2 Tablespoon AllSpice
1/2 Tablespoon of ground ginger
1/2 Tablespoon of ground cinnamon
1 Tablespoon of Nutritional Yeast
2 Tablespoons of Raw Agave Nectar
6 Ounces of Evaporated Milk
1 Cup of Pecans
1/2 Tablespoon Cocoa Nibs
Pinch of Himalayan pink salt
Method
For the sweet potatoes
Cut two large sweet potatoes (one yellow and one orange) with the skin on. Roast in the oven until soft. Once cooked, remove from the oven and let them cool. They can cool in the pan. Peel the skin, cut into chunks, and place them into a zip-lock style storage bag or sealable freezer safe container. Freeze overnight.
In the Cuisinart To Go cylinder, add all ingredients in no particular order. Blend on high. Top with Thompson raisins and three marshmallows. I light the marshmallows with a butane torch for a campfire feel. Sprinkle pecans on top.
Pro tip: toast the pecans slightly
Bar Chef Notes: Pecans don’t provide as much protein (about half) as almond butter or peanut butter, but when combined with nutritional yeast… Substituting with other nut butters will alter the taste of the recipe. This smoothie is a warm, fun, filling, and delicious treat that can be enjoyed on the go as a meal replacement or for adding fat and calories to your diet. Regardless, with every sip, you’ll crave more. A spoon is recommended. I always like a spoon.
Where to buy the goods? Blonde Behind the Bucket Storefront, of course. I may receive compensation from this post. Thank you.
