I came across some good looking purple sweet potatoes, so I couldn’t resist turning one of them into a purple smoothie. This is similar to the previous recipe I listed for a sweet potato smoothie, except this time I added cinnamon and substituted blueberries for cranberries. The combination of apple, sweet potato, ginger, and cinnamon flavors makes it reminiscent of a pie, and it’s hard to argue with the purple color.
4 oz water
1 purple sweet potato (cooked and cooled)
1 Tbsp chia seeds
¼ cup frozen blueberries
small piece of ginger
a few shakes of cinnamon
6 ice cubes
Blend on high until smooth and enjoy! Remember that you can always add a little more water or ice if it’s too thick. If it’s too thin for your tastes, add some chia seeds or add less water next time.
On my previous sweet potato smoothie post, reader David suggested cooking sweet potatoes in the microwave, and this time I only had one sweet potato, so I gave it a try. I was concerned about the sweet potato cooking evenly, so midway through I turned it over. It worked perfectly well, although I think I will continue to use the traditional oven when I have multiple potatoes or if I have the oven already on for something else. The extra time it takes in the traditional oven is usually not a problem because I typically cook the potatoes the day before I use them so that they have time to cool. Cooked sweet potatoes store in the fridge for about a week.