Fireside Paleo Smoothie (Printable)
A creamy blend of roasted sweet potato, banana, spices, and coconut milk for a cozy, nourishing drink.
# List of ingredients:
→ Base
01 - 1 medium sweet potato, roasted and cooled (approximately 8.8 oz)
02 - 1 ripe banana
03 - 1 cup unsweetened coconut milk (8 fl oz)
04 - 1/2 cup cold water or ice cubes (4 fl oz)
→ Spices & Flavor
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1 teaspoon pure vanilla extract
→ Optional Sweetener
09 - 1 to 2 teaspoons raw honey or maple syrup (optional)
→ Toppings (optional)
10 - Pinch of ground cinnamon
11 - Toasted coconut flakes
# Steps:
01 - Preheat oven to 400°F. Pierce the sweet potato with a fork and place on a baking tray. Roast for 40 minutes or until tender. Allow to cool and peel.
02 - Add roasted sweet potato, banana, coconut milk, water or ice, cinnamon, nutmeg, ginger, and vanilla extract to a blender. Include honey or maple syrup if desired.
03 - Blend on high speed until the mixture is smooth and creamy.
04 - Taste and adjust sweetness or spices as preferred.
05 - Pour into glasses and garnish with a pinch of cinnamon and toasted coconut flakes if desired. Serve immediately.
# Expert Advice:
01 -
- It tastes like dessert but keeps you full until lunch without any guilt.
- The roasted sweet potato creates a naturally creamy base, so no dairy needed.
- Those warming spices make your whole kitchen smell like autumn, no matter what season it is.
02 -
- Don't roast the sweet potato the morning you want to drink this—the cooling time is non-negotiable, and rushed versions come out grainy.
- Full-fat coconut milk makes all the difference; lite versions leave you with something thin and forgettable.
03 -
- Roast multiple sweet potatoes on the weekend and freeze them peeled—then weekday smoothies take five minutes instead of fifty.
- If you want it thicker, use less water and more ice; if you want it drinkable without looking in the blender, do the opposite.