This was the kick off smoothie for Smoothie Week at Digital
Deployment. We enjoyed the creamy texture that the sweet potato
gave the smoothie. If you like thicker, creamy smoothies – you’ll
love this one.
This will make about 8 servings.
1 bundle (or a couple of handfuls) of fresh organic spinach
2 medium (cooked and cooled) purple sweet potatoes
1 tsp of vanilla extract
1 de-seeded pomegranate
1/2 cup unsweetened vanilla almond milk
2 tsp of cinnamon
Fill rest of blender with water after ingredients have been
this recipe for microwaving the purple sweet potatoes.
It takes a little longer than regular sweet potatoes, but it’s
worth it! I also don’t take the skin off the potato since it
harbors a lot of wonderful nutrients.
I like to put the greens at the bottom of the blender to ensure
they are fully blended. After the greens are in the bottom of the
blender, add the rest of the ingredients in no particular order.
Fill the blender almost to the top with water and blend away
until smooth. You can add more vanilla or cinnamon to taste after
blending. I didn’t add anymore, but everyone likes different
levels of flavor so I recommend experimenting.