I chose frozen blueberries and a frozen berry blend to keep the color rich.
Purple Sweet Potato Smoothie
Vegan, Gluten-free, Food Allergy Friendly, Sugar-free
- Baked and peeled sweet potato
- Frozen blueberries
- Frozen berry blend
- Apple juice
- Non-dairy milk
- Blend together equal parts sweet potato, blueberries and berry blend (mine was blueberries, blackberries and strawberries) with enough apple juice and non-dairy milk to achieve the consistency you prefer.
- You can save extra smoothie in a lidded jar in the refrigerator for one day. Blend with a couple ice cubes to bring it back to smoothie goodness. You can also freeze extra smoothie in ice pop molds for a yummy frozen treat.
My new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.