Sweet Potato-Coconut Smoothie
Serves 2 to 3
Time 1 hr
Sweet potato makes a healthful and filling addition to your morning smoothie. Roast extra sweet potatoes so you can whip up smoothies all week long, or portion and freeze potatoes for later use.
Special Diets:
Ingredients
- 1 (8- to 10-ounce) sweet potato
- 1 1/2 cup unsweetened coconut milk beverage
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons flaxseed meal or hemp seeds
- 2 tablespoons honey or pure maple syrup
- 1/2 teaspoon grated nutmeg
- 1 1/2 cup ice cubes
- 2 tablespoons toasted coconut (optional)
Method
Preheat the oven to 400°F.
Place sweet potato on a small baking sheet and roast until very tender, 50 to 60 minutes.
Halve sweet potato and let cool, then peel. (You’ll have about 1 cup flesh.)
Sweet potato will keep in an airtight container in the refrigerator for up to 1 week.
Combine sweet potato, coconut milk, yogurt, flaxseed, honey and nutmeg in a blender and blend until smooth.
Add ice and blend again until smooth.
Pour into 2 or 3 tall glasses and garnish with toasted coconut, if using.
Nutritional Info:
Per serving: 220 calories (50 from fat), 6g total fat, 2.5g saturated fat, 0mg cholesterol, 75mg sodium, 38g carbohydrates (6g dietary fiber, 20g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (8- to 10-ounce) sweet potato
- 1 1/2 cup unsweetened coconut milk beverage
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons flaxseed meal or hemp seeds
- 2 tablespoons honey or pure maple syrup
- 1/2 teaspoon grated nutmeg
- 1 1/2 cup ice cubes
- 2 tablespoons toasted coconut (optional)