The produce in my CSA basket is changing colors just like the season. I can tell autumn is here because this week I got my first basket with sweet potatoes in it. We baked them all in the oven, ate some with butter and saved some for this week’s very special green smoothie recipe. I have been wanting to try this recipe (it’s one of Jadah’s favorites) and this was the week I had all the ingredients. It was like dessert— it’s that good. And it’s incredibly filling— I shared the smoothie with my husband and we both had a Thanksgiving party in our mouths. It was incredible (and didn’t taste a hint like spinach, which from the look of it is very surprising). If you aren’t quite sure what a green smoothie is, check out this article here.
Sweet Potato Green Smoothie Recipe
1 cup sweet potato (baked at 400 degrees for 45 minutes + chilled in refrigerator)
2 cups frozen mango
2-3 cups baby spinach
2 cups unsweetened vanilla almond milk
1/4 cup water
1 tsp cinnamon
1 tsp nutmeg
Blend greens with the almond milk until very creamy. Then add the remaining ingredients (this gives it a much creamier, even texture). Serve with a dash of nutmeg on top (mine was more like a spoonful of nutmeg…and it was so gooooood).
I blended the spinach and almond milk for about 2 minutes first. It gave a very smooth consistency.
Now that is what I am talking about. Next best thing to a pumpkin spiced latte… and WAY healthier. Happy fall to you!