This super simple smoothie is packed with my favorite root vegetable: the sweet potato. I like sweet potatoes because… they’re sweet! I also adore them for their bountiful health benefits.
Sweet potatoes are in fact, not a potato -they’re a member of the morning glory family. There are over 300 different types of sweet potatoes available, with colors ranging from dark orange to pure white. Since sweet potatoes are rich in the carotenoid, beta-carotene (vitamin A precursor), a fat-soluble nutrient, it’s important to pair them with a touch of healthy fat, like chia seeds, coconut oil or olive oil, to help your body absorb this valuable nutrient. Generally, the darker orange the flesh of the sweet potato is, the more beta-carotene it contains, and the more nutrient-dense it is.
- ½ cup mashed, cooked sweet potato
- 2 pitted medjool dates
- 2 tbsp rolled oats (gluten-free)
- 1½ cups water
- 2 tsp coconut oil
- ½ tsp cinnamon
- ½ tsp pure vanilla extract
- pinch of sea salt
- Make sure all ingredients are well-chilled. Place everything in a blender and puree until smooth. Pour into chilled glasses.
- Store leftovers in a covered glass cup or jar for up to 1 day (stir/shake before serving).
Photo Credit: yummybeet
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