Walnut and Sweet Potato Smoothie
This creamy and decadent vegan smoothie makes a great dessert, snack, or breakfast.
Servings 2
Calories 492kcal
Equipment
Ingredients
- 1 cup cooked sweet potato flesh see notes for cooking instructions
- 1 frozen banana
- 1 cup unsweetened coconut milk full-fat, from a can
- ¼ cup chopped walnuts
- ½ inch fresh ginger peeled
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Combine all ingredients in a blender. Blend until consistency is smooth. Serve and enjoy!
Notes
- Ways to cook a sweet potato: Follow the instructions in my Microwave Sweet Potato post for the easiest and quickest method. You can also roast the sweet potato. Scrub clean, poke several holes in the skin with a fork, place on a piece of aluminum foil on the center rack of the oven, and cook for 45 to 60 minutes until tender. Store the cooked sweet potatoes in the fridge for 3 to 5 days before using (the smoothie tastes best cold).
- If you don't have pumpkin pie spice, sub ground cinnamon. You can also use any other milk in place of coconut milk.
- The smoothie keeps well in the fridge for up to 2 days.
Nutrition
Serving: 1smoothie | Calories: 492kcal | Carbohydrates: 37g | Protein: 7g | Fat: 39g | Saturated Fat: 26g | Sodium: 56mg | Potassium: 815mg | Fiber: 7g | Sugar: 15g | Vitamin A: 9472IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg