Sweet-Potato Pie Smoothie
Thanksgiving is almost here, and my grocery store co-op is bursting with yams, pecans, cranberries, pumpkins and clementines. I must, must, must go in with a shopping list, otherwise I will buy double what I need and all in the name of not-wasting, will gorge myself before I head out of town for the Holiday. This produce is too good to pass up! In my preparation for travel, I’ve been cooking, preserving, freezing and storing everything I can so that my tiny apartment freezer is stuffed to the gills with stock, bread, apple-slices and blanched carrots.
This morning, however, I decided to treat myself to a little bit of Thanksgiving Fare– I bought a few sweet potatoes, and roasted them at 425 for about an hour in foil. The resulting pod that opened with a curl of steam was creamy, delicious and hearty. The skin was a bit too soft to be enjoyed (next time I won’t use foil, and then halfway through I’ll drop the temp so as not to over-crisp them), so I peeled them. Then I looked at my Vitamix, open and available for this morning’s green smoothie. Then back to the potato. Then I thought about pie.
SWEET-POTATO PIE SMOOTHIE
– 1 cooked sweet potato (I removed the skin, but go ahead if and throw it in too if you’d like)
– large handful spinach
– 1 cored and sliced apple
-1 frozen banana in chunks
– hearty shake of ground cinnamon
-2/3 cup coconut water
Place all ingredients into blender, and blend on high until smooth. Serve to two happy, healthy people right away.