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Sweet Potato-Coconut Smoothie

Serves 2 to 3
Time 1 hr
Sweet potato makes a healthful and filling addition to your morning smoothie. Roast extra sweet potatoes so you can whip up smoothies all week long, or portion and freeze potatoes for later use.
Ingredients
  • 1 (8- to 10-ounce) sweet potato
  • 1 1/2 cup unsweetened coconut milk beverage
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tablespoons flaxseed meal or hemp seeds
  • 2 tablespoons honey or pure maple syrup
  • 1/2 teaspoon grated nutmeg
  • 1 1/2 cup ice cubes
  • 2 tablespoons toasted coconut (optional)
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Method

Preheat the oven to 400°F. 

Place sweet potato on a small baking sheet and roast until very tender, 50 to 60 minutes. 

Halve sweet potato and let cool, then peel. (You’ll have about 1 cup flesh.) 

Sweet potato will keep in an airtight container in the refrigerator for up to 1 week.

Combine sweet potato, coconut milk, yogurt, flaxseed, honey and nutmeg in a blender and blend until smooth. 

Add ice and blend again until smooth. 

Pour into 2 or 3 tall glasses and garnish with toasted coconut, if using.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (8- to 10-ounce) sweet potato
  • 1 1/2 cup unsweetened coconut milk beverage
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tablespoons flaxseed meal or hemp seeds
  • 2 tablespoons honey or pure maple syrup
  • 1/2 teaspoon grated nutmeg
  • 1 1/2 cup ice cubes
  • 2 tablespoons toasted coconut (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.