Sweet Potato Pie Smoothie Bowl
Delicious smoothie version of sweet potato pie whipped together with fresh peaches and topped with pecan-studded baked sweet potato pie spice granola.
Servings: 1
Calories: 2517.64kcal
Equipment
- KitchenAid® K400 blender
Ingredients
- ¾ cup roasted peeled and mashed sweet potato*
- 1 cup fresh peaches chunks
- ½ cup canned coconut milk
- 1/2 tsp pure vanilla extract
- 1/8 tsp ground nutmeg
- 1/8 tsp cinnamon
- 1/8 tsp ground ginger
- Toppings Sweet potato pie spice granola and fresh raspberries
Instructions
- First make sweet potato pie spice granola
- Preheat oven to 375˚F. Line a small rimmed baking sheet with parchment.
- In a small bowl, combine oats, pecans, 1 tbsp maple syrup and ground cinnamon, ginger, nutmeg and coconut oil. Spread mixture onto prepared sheet; bake until golden, 2 to 3 minutes, stirring once. Let cool completely.
- To make Sweet potato pie smoothie bowl
- To a high-speed blender (I usedKitchenAid® K400
blender) , add peaches, sweet potato, coconut milk, vanilla, remaining 1 tbsp maple syrup, nutmeg, ginger and cinnamon; blend until smooth. - Transfer the mixture to chilled bowls; sprinkle evenly with granola and fresh raspberries
Video
Notes
To prepare mashed sweet potato, scrub 1 large skin-on sweet potato and prick several times with a fork. Place on a rimmed baking sheet and roast in a 400˚F oven until a sharp knife slides easily into center, 45 to 60 minutes. Let cool enough to handle, then cut in half lengthwise and scoop out the flesh. Mash flesh with a fork until smooth.
Nutrition
Calories: 2517.64kcal | Carbohydrates: 22.09g | Protein: 372.79g | Fat: 95.94g | Saturated Fat: 46.02g | Cholesterol: 1037.14mg | Sodium: 824.98mg | Potassium: 6765.18mg | Fiber: 4.95g | Sugar: 17.27g | Vitamin A: 502.04IU | Vitamin C: 13.52mg | Calcium: 101.51mg | Iron: 11.25mg
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