Vegan Sweet Potato Pie Smoothie
Total time1 hr
Prep time10 min
Cook time35 min
4.5(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 1 medium sweet potato (about 8 oz), scrubbed
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!