There are so many reasons to love sweet potatoes. They’re pumped with vitamin A and potassium. They’re a favorite fuel for athletes. They make outstanding fries. But have you ever dropped them in your morning drink? It’s a surprisingly sweet, smooth, and energizing way to power up your day. Plus, if you have roasted or mashed leftovers, it’s as easy as flipping a switch.
INGREDIENTS
1 large sweet potato
1 banana, preferably frozen broken into chunks
1 cup (8 oz/250 g) low-fat Greek yogurt
1 cup (8 fl oz/250 ml) fresh orange juice
1 slice fresh ginger
½ teaspoon pure vanilla extract
½ teaspoon pumpkin pie spice
INSTRUCTIONS
Preheat the oven to 450°F. Line a sheet pan with foil. Scrub the sweet potato and prick it in a few places with a fork. Place the sweet potato on the prepared pan and roast until completely tender, about 45 minutes. When cool enough to handle, remove the skin. Place the sweet potato in a bowl and mash with a fork. Cover and chill for at least an hour or up to a few days.
In a high-speed blender, combine 1 cup of the mashed sweet potato, and the banana, yogurt, orange juice, ginger, vanilla, and pumpkin pie spice. Blend on high speed until thick and smooth, stopping to scrape down the sides of the blender once or twice.
Pour the smoothie into tall glasses and serve cold.
Makes 2 servings
Nutrition Facts (per serving)
Calories 260
Protein 15 g
Total fat 3 g
Saturated fat 1.5 g
Carbs 45 g
Fiber 4 g
Total sugars 25 g
Added sugars 0 g
Sodium 80 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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