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Purple Sweet Potato Smoothie

Your smoothies don’t need to be green to pack a nutritious punch. For this one, we’re turning to another vibrant veg: Purple sweet potatoes. Paired with some sweet berries, a bit of hearty kale, and some silky-smooth Neutral Milk, this smoothie’s our drink of choice for an easy breakfast, alongside lunch, or a fruit-forward dessert.

What you’ll need for a purple sweet potato smoothie:

  • 1 sweet potato (approximately 1 cup), roasted
  • 1 cup frozen berries, such as blueberries, blackberries, raspberries, and/or strawberries
  • Handful of kale
  • 1 cup milk of choice (we used Neutral Milk)
  • 1 cup Greek yogurt
  • 1-2 tablespoons honey or maple syrup

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How to prepare a purple sweet potato smoothie:

  1. Preheat oven to 350 degrees. Coat sweet potatoes with olive oil.
  2. Roast sweet potatoes for 45-50 minutes, until soft. Let cool completely.
  3. Cut sweet potatoes into rounds and either freeze them for future smoothies, or drop them directly into your blender.
  4. Add remaining ingredients to the blender and blitz until smooth, adding more milk if necessary.

Recipe inspired by Free Your Fork.

Hungry for more? Try these other smoothie ideas:

Chickpea and Peanut Butter Fruit Smoothie

Tie-Dye Smoothie Bowl

Tahini-Cherry Swirl Smoothie