One of my favorite smoothie recipes.
This nutrient-dense and luscious smoothie has a great silky texture with not too much sweetness and as much ‘spice’ as you like. I love baking a big batch of sweet potatoes at the beginning of the week (slow roasted for maximum flavor) and throwing them in smoothies, bowls, as snacks with a few spoonfuls Greek yogurt, and post-workout recovery. This smoothie is specifically designed for post endurance exercise to replenish glycogen (carbs from sweet potato, banana, milk, greek yogurt, and maple syrup), support muscle protein synthesis (protein from greek yogurt and milk), and replace fluids (milk). Get all your boxes checked with this smoothie that’s easy on the tummy and you won’t want to put down.
Ingredients:
- 1 cup milk, cow or soy
- 1/2 cup Greek yogurt
- 1 cup mashed sweet potato
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup
- 1 banana
- 1 teaspoon coconut oil
Instructions:
- Roast the sweet potato(s) ahead of time or cook it in the microwave:
To roast, poke holes in the potatoes with a fork or a knife. Then, wrap each potato in foil. Place the wrapped potatoes on a baking sheet. Roast in the oven at 425 degree for 45-75 minutes. At 45 minutes, poke the potatoes with a knife and check for softness. Remove from oven when soft in the middle. - Wait for the potatoes to mostly cool before putting in smoothies. Sweet potatoes will keep in the fridge in an airtight container for up to 3 days.
- To make the smoothie:
Pour milk in a high speed blender. Measure out about 1 cup of mashed/softened sweet potatoes and add them to the blender. Then, put all additional ingredients in the blender and blend until desired consistency. Add more milk or water for a thinner consistency.
Servings per Recipe: 1
Notes: Great for post-exercise recovery.
Nutrition Facts:
- 612kcals
- 108g carbs
- 26g protein
- 11g fat
