Sunday, September 29, 2013

Sweet Potato Pie Smoothie

Big news! I moved. So same kvelling, new kitchen! (I had to point this out incase you were concerned why the fire escape blurrily visible in the background of all my photos has changed colors.) Wait, what do you mean you didn't notice?

OK fine. That's not why I'm telling you I moved. This is a sheepish explanation for why this post is lacking the robustness of, well, a full meal. A smoothie? You ask. That barely even requires a recipe. I know this. But let me state my case. This Sweet Potato Pie Smoothie is a great way to ease into the classic, beloved flavors of Fall, without launching into the hassle of an entire classic autumn meal (yet.) With the chilled weather, my mind is screaming pies! roasts! preserves! breads! However, my exhausted-from-moving self (and unpacked boxes labeled "kitchen pantry" sitting, still taped, in the living room) prevent me from wholeheartedly throwing myself into the cooking of the season. So, I present you with a compromise. The delightful flavors of sweet potato pie filling, lightened up.

In this recipe, sugary starch, silky soymilk, and warmly spiced cinnamon with a dash of vanilla are all blended together for a drinkable dessert ready in 5 minutes — all without the guilt of a traditional baked good. Indeed, this smoothie packs a mega nutritional punch between the beta-carotene and fiber rich sweet potato and fat-free yogurt, which thickens the consistency and richness without adding fatty cals. Light soymilk (feel free to use vanilla almond milk instead) adds one last touch of sweet and a cream-like nuance. I was totally obsessed with vegetable juices and fruit smoothies this summer, so think of this smoothie as a bridge between the fresh, liquid goodness of summer and the rich hearty fare of fall.

To lighten up the smoothie even more, try cubed butternut squash in place of the sweet potato. Still craving the real thing? Add a "crust" of crushed graham crackers into or on top of your smoothie.

Sweet Potato Pie Smoothie (from Organic Authority)
Makes 2 Servings

1¼  cups vanilla soymilk (or vanilla almond milk)
1/2 cup canned or cooked* sweet potato, skin removed, cold
1 container (6 ounces, or 3/4 cup) fat-free plain or vanilla yogurt**
1 tablespoon honey
1/4 teaspoon ground cinnamon (can add nutmeg too)
1/4 teaspoon vanilla
Optional: 1/2 banana, 1/4 cup crushed graham crackers

*Raw sweet potato can be easily cooked in the microwave. Puncture a few times with a fork, and microwave whole potato on high heat for 4-5 minutes. When a fork easily slides though the flesh, it is cooked through.
**If using Greek yogurt, substitute 1/4 cup of yogurt with 1/4 cup extra soymilk to ensure a light consistency.

1. Place all ingredients in a blender or food processor. Blend for about 1 minute, or until smooth.
2. Pour into 2 glasses. Serve immediately.

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