There’s a time and place for pumpkin—it’s now, and everywhere. But while your jacket-clad friends are sipping spicy lattes and biting into plump muffins, you’ve got a different fall favorite on your mind. Sweet potatoes, like pumpkins, get their festive orange color from beta-carotene, a carotenoid – or plant pigment – known for its antioxidant benefits. The difference is that a cup of canned pumpkin delivers only 17 milligrams of beta-carotene, compared to 31 milligrams found in the same amount of mashed sweet potato. So pat yourself on the back for holding off on the hype. This nutritionally superior smoothie is just what you need to stay cool (and healthy!) this season.
Sweet Potato & Cinnamon Smoothie
Makes 2 servings
Ingredients
1 cup cooked, mashed sweet potato
4 Tbsp. gluten-free rolled oats
4 tsp. coconut oil
4 pitted medjool dates
1 tsp. vanilla extract
1 tsp. cinnamon
Pinch sea salt
Directions
- Combine all ingredients in blender and process until smooth.
- Pour smoothies into chilled glasses.
Note: Leftovers can be stored in a covered container in the refrigerator for up to 1 day. Stir or shake well before serving.