I have been obsessed with finding sweet potato puree in the store ever since I used it to make a smoothie recipe in my book!
I couldn’t find it ANYWHERE after that to save my life….that is until my most recent visit to the grocery store.
Yes, I could have absolutely just used a sweet potato, which I have done, too, but I wanted to find and use the puree.
And you know you tend to find the very things you’re looking for when you finally stop looking for them. And that is exactly what happened! I finally just gave up trying to look for it and voila….there on the grocery store shelf, the same shelf that I have been past quite a few times, were cans of sweet potato puree.
Do you know how good a smoothie tastes with a pureed sweet potato?
Well, if you have never had a sweet potato in a smoothie, you don’t know what you’re missing.
Besides tasting good, they provide an array of health benefits like providing you with up to 6 grams of fiber, keeping you fuller longer and your blood sugar level. They also are the only food with the highest amount of beta-carotene (which is where the orange color comes from). Beta-carotene converts to vitamin A which is good for your skin.
I also added mango…my second favorite fruit, next to bananas.
It makes enough for two. My intention was to eat it for lunch, which I did, then eat the remainder the next morning for breakfast, parfait style. Only the next morning turned into dinner the same day.
Oh well……that’s how life goes!
Feel free to eat this for breakfast, lunch, or dinner – smoothie bowls are for anytime of the day!
This recipe makes 2 smoothie bowls.
What you’ll need:
- 1 (15 ounce) can of sweet potato puree OR 1 medium sweet potato, boiled
- 1/2 cup old fashioned rolled oats
- 1 cup frozen mangoes
- 1/2 cup almond milk
- Blend all ingredients in a high speed blender and blend until smooth.
- Pour into a bowl and top with fruit and seeds of your choice (I chose sliced bananas, sesame and chia seeds)
What’s your favorite smoothie bowl combo?