Low Sodium Sweet Potato Pie Smoothie

Total time1 hr

Prep time10 min

Cook time35 min

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Ingredients

2 servings

1 medium sweet potato (about 8 oz), scrubbed
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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1 can (13.5 oz) full-fat coconut milk
½ cup water
1 tbsp maple syrup
1 tsp ground ceylon cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp vanilla powder
pinch of salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4–5 ice cubes (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the sweet potato directly on a baking sheet and roast for 35–40 minutes, until the skin is wrinkled and a fork slides through the center with no resistance. Set aside until cool enough to handle, about 15 minutes.
2
Peel the sweet potato and measure out 3/4 cup of the flesh, packing it lightly. Reserve any remaining flesh for another use.

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