Ingredients

2/3 cup sweet potato juice (you need about 400g of sweet potatoes to make this quantity of juice. Check my tips if you don't have a juicer)

2/3 cup almond milk, store-bought or home-made

1/3 cup canned pureed pumpkin OR make your own using 120g butternut squash/pumpkin

½ banana (fresh or frozen)

½ tsp ground cinnamon

¼ teaspoon ground allspice

¼ tsp ground nutmeg

½ ground ginger

½ tsp vanilla seeds/powder/essence

1 date (optional, but I didn't use one)

a few ice cubes (optional, but I didn't use them)

a splash of maple syrup (optional, but I didn't use this)

Directions

1Get all your ingredients out and on the kitchen counter.

2Remember, you can use canned pumpkin puree if you like. I made fresh butternut squash puree by steaming the chopped and peeled butternut squash for about 10-15 minutes. Mashed it up and measured out 1/3 cup, which I placed into my blender; I used a vitamix, but any blender will do. Making your own means that you get more nutrients and you can be sure it's additive and refined sugar free.

3You are welcome to use store-bought almond milk, but making your own is so much fun and oh so yummy. Get the easy, simple recipe here.

4Wash, peel and chop the sweet potatoes and put the pieces into your juicer (this is the one I've got). Pour the resulting sweet potato juice into your blender. Add the almond milk, spices, banana and any optionals you wish to the blender as well.

5Blend until nicely combined. Serve and enjoy.

Tip 1: You can pour the home made sweet potato juice into ice cube moulds the night before and then take them out so that smoothie is cold and has the consistency of a milkshake. I made this at the height of fall, so I didn’t really fancy too cold a drink, but it’s up to you. You can also replace the sweet potato juice with high quality store bought carrot juice if you don't have a juicer.
Tip 2: The time given here is with the assumption that your milk is made/bought and ready to go. Please add 5 minutes to your prep time if you are making the milk at the same time. Remember you can use a seed milk instead if you want to make this nut-free.
Tip 3: You can use pureed sweet potato, pumpkin or as I did butternut squash. Be creative and use what's local, seasonal and to your liking.
Tip 4: As I made this during the colder months I used a fresh rather than a frozen banana, but if you prefer your smoothie a bit thicker – more like a milkshake – then use a frozen banana.
Tip 5: I did not use any added sweetener (i.e. no added date or maple syrup as the almond milk and sweet potato make this sweet enough for me). However of course it is your choice to use one or all of the added extras I suggested. By adding the sweeteners this becomes more like a pumpkin pie dessert drink rather than a sweetish refreshing beverage.

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