It’s been super chilly here and like the crazy Canadian I am, I’m still out here having smoothie bowls while sitting in fuzzy socks and a sweater.
Confession: I’ve never had sweet potato pie before. Let’s be honest, it’s kind of an American thing no? We Canadians make a mean pumpkin pie but I don’t see sweet potato pies rolling out on most dinner tables. Sunday night I had the great idea of making my first sweet potato pie because I had some frozen pie dough from my grandma that needed to be used (p.s. How long can you store frozen dough?)
I decided to be a little avant-garde and make what I thought would be a savoury sweet potato pie. Genius right? So I mixed a bunch of things together (for the filling), tasted it and realized that I’d struck gold. I put my delicious filling into the pie shells and baked them. I took them out, excited for my first taste of sweet potato pie, and lo and behold the friggin pies – yes pieSSS tasted like pumpkin pie… BUT the BEST pumpkin/sweet potato pie I’ve ever tasted.
I was immediately inspired to make a delicious sweet potato pie smoothie the next morning for breakfast which turned out even better than the pie… I’m on a rollll.
My Favourite Sweet Potato Pie Smoothie (Serves 2)
1 sweet potato (baked or boiled with skin removed)
1 banana – frozen
1 cup cashew milk (or other milk of choice)
2 tbsp cashew butter
2 tbsp pure maple syrup
1/4 tsp fresh rosemary (do not use dried)
1/2 tsp vanilla
1/2 tsp cinnamon
Pinch of salt
5 ice cubes
Toppings: Leftover sweet potato pie (American Thanksgiving is around the corner y’all), Dried Coconut, Homemade Granola, Melted Cashew Butter, Chia Seeds etc.
Place all ingredients in blender and blend just until thick. Remember, your toppings will make it chunky so there is no need for it to be liquified – a few small frozen banana pieces are a-ok by me)
Pour into a bowl and add desired toppings and ENJOY!