Fall is on the horizion, and pumpkin spice is going to be everywhere!
In an effort to go against the grain, you will find my kitchen is overflowing with sweet potatoes (and winter squash, but we’ll save that for another post). Sweet potatoes are such a delicious staple, and truly a superfood. They contain one of the highest concentrations of the powerful antioxidant beta-carotene, which gives them their orange color, and is broken down into vitamin-a in the body. Also, vitamin c, manganese, copper, and, b vitamins. All of which are vital to eye, skin and organ health.
The best thing about sweet potatoes, is that they are so amazingly versatile, that you can use them in a number of applications for any meal of the day. Why not incorporate into the first meal of the day? Prep sweet potatoes by baking them the evening before, cooling and storing in the fridge for future meals.
Bake sweet potatoes in a 350º oven until tender, cool them off, and use them for future meals. They are great in pies, pasta, muffins, and even smoothies! Step up your smoothie game by adding this recipe to your arsenal. Perfect for breakfast or a snack.
Sweet Potato Smoothie
- 1 c cooked sweet potato
- 2 bananas
- 1/2 c frozen mango
- 1/2 c frozen peaches
- 1/2 c organic apple or carrot juice
- 1/4 c half and half or coconut cream
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 c oat flour
- 1 c ice
- In a blender, combine all ingredients and blend until smooth. Add water if mixture is to thick to blend. Top with nuts, flax seeds, chia seeds, and dried fruit.