This recipe is adapted from a detoxinista recipe.
1 - 1 1/2 cups cooked sweet potato
2 cup plant-based milk
4 to 6 Medjool dates, pitted or
2-3 Tablespoons agave syrup
1 teaspoon pumpkin pie spice
1 teaspoon ground turmeric
ice, as needed to thicken (about 4 cubes)
Look below for how to cook your sweet potatoes for this recipe. Once you have your cooked and cooled potatoes.
In a blender, combine all ingredients, but not all sweetener. Blend until very smooth.
Taste the mixture, then blend in more sweetener if more sweetness is desired. Once smooth, add ice cubes and blend until they are totally broken down. For a thicker smoothie, add more ice. Serve chilled.
COOKING SWEET POTATO:
Boiling - Cook sweet potato by washing, peeling, cubing and boiling cubes in water until tender about 10-15 minutes. Use a fork to test for doneness.
Steaming - Wash, peel and cube sweet potato. Add about 1/2 inch of water to pot and bring to a boil. Add steamer and place sweet potato on top. Close the lid. Should be fork tender in about 10 minutes. FOR INSTANTPOT: Use the same set up for your Instantpot with the 1/2 inch of water and the steamer, but you can add whole sweet potatoes pierced with a fork. Lock and seal lid. Press the STEAM button and steam for 20 minutes for small/medium sweet potatoes. Steam for 40 minutes for large sweet potatoes.
Microwaving - Microwave by washing and poking a whole sweet potato with a fork. Add 1/4 cup water to dish with sweet potato and cover loosely with a lid. Microwave for 5 minutes. Flip and microwave for 5 minutes (until tender). Allow to cool.
Roasting - Preheat the oven to 425. Wash whole sweet potatoes and poking with a fork several times. Place the potatoes on a baking sheet lined with parchment paper. Bake for 45 - 90 minutes or until tender (check with a fork).