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Now you can enjoy sweet potato pie for breakfast without the guilt! Sweet potatoes (actually yams) in this recipe are rich in carotenes, giving it it's orange hue, and fiber, great for keeping full.

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Sweet potato pie is a delicious runner up for the more common pumpkin pie, just less squashy tasting! While I actually have never officially made the pie, I am familiar with the ingredients and came up with a delicious recipe for a Sweet Potato Pie smoothie! (My family always does pumpkin pies).

Dessert in a glass 😋

Funny comment though, even though everyone calls it a sweet potato pie, I think pretty much everyone uses yams. Sweet potatoes generally are more white/yellow in color, sometimes purple if you get a special variety. Yams are orange and rich in carotenes, plus fiber. Fiber in a smoothie is great for keeping you fuller longer!

This Sweet Potato Pie Smoothie is a nutrient rich and tasty breakfast. I used canned coconut milk as it is thicker and nice and creamy, but you do need to add either a nut milk or goat milk to thin this smoothie out a bit, otherwise it can be a bit hard to drink. Use 1/4 cup of nut milk or goat milk and add in some more if needed.

Ingredients:

  • About 4 inches of an orange yam (palm size or 1 small yam, or half large)
  • heaping 1/4 tsp of cinnamon
  • few sprinkles clove powder
  • few sprinkles nutmeg powder
  • sprinkle ground ginger powder
  • ½ cup canned coconut milk (typically a thicker milk for extra richness)
  • 1/4 cup nut milk or goat milk
  • 4 ice cubes
  • 1 tbs coconut oil
  • 2 scoops Clean Whole Protein
  • 4 candied pecans for blending, 3 for topping*
  • 1 tsp maple syrup

 

Directions:

  1. Roast a yam at 375 F for about an hour or until fork tender the night before. Cool in the fridge overnight.
  2. Blend everything up in a good blender. 
  3. Top this thick smoothie with 3 extra candied pecans.
  4. Enjoy!

*I used a recipe from All-American Paleo Table by Caroline Potter for the candied pecans. The instructions are in her recipe: Roasted Beet Salad with Pears and Candied Pecans (great for Thanksgiving!). That recipe uses cinnamon, nutmeg, salt, maple syrup and sugar. I personally cut down by half on the sugar and salt, but keep the maple syrup and everything else the same.

Notes: The blended candied pecans and just the teaspoon of maple syrup made this pretty good smoothie into a delicious pie-in-a-glass treat! Cooking an extra yam at dinner the night before makes easy prep for this smoothie. I usually don’t like eating leftover roasted sweet potatoes (aka yams), but this is a good way to use them up before they get old and forgotten about in the fridge. I usually use Jewel yams.

 

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Sweet potato pie smoothie in a glass cup with three pecans on top

Sweet Potato Pie Recipe


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  • Author: Shanda Combs

Description

This is a nutrient rich and tasty breakfast. I used canned coconut milk as it is thicker and nice and creamy, but you do need to add either a nut milk or goat milk to thin this smoothie out a bit, otherwise it can be a bit hard to drink. Use 1/4 cup of nut milk or goat milk and add in some more if needed.


Ingredients

Units Scale
  • About 4 inches of an orange yam (palm size or 1 small yam, or half large)
  • heaping 1/4 tsp of cinnamon
  • few sprinkles clove powder
  • few sprinkles nutmeg powder
  • sprinkle ground ginger powder
  • 1/2 cup canned coconut milk (typically a thicker milk for extra richness)
  • 1/4 cup nut milk or goat milk
  • 4 ice cubes
  • 1 tbs coconut oil
  • 2 scoops Clean Whole Protein
  • 4 candied pecans for blending, 3 for topping*
  • 1 tsp maple syrup

Instructions

  1. Roast a yam at 375 F for about an hour or until fork tender the night before. Cool in the fridge overnight.
  2. Blend everything up in a good blender. 
  3. Top this thick smoothie with 3 extra candied pecans.
  4. Enjoy!

Notes

I used a recipe from All-American Paleo Table by Caroline Potter for the candied pecans. The instructions are in her recipe: Roasted Beet Salad with Pears and Candied Pecans (great for Thanksgiving!). That recipe uses cinnamon, nutmeg, salt, maple syrup and sugar. I personally cut down by half on the sugar and salt, but keep the maple syrup and everything else the same.

The blended candied pecans and just the teaspoon of maple syrup made this pretty good smoothie into a delicious pie-in-a-glass treat! Cooking an extra yam at dinner the night before makes easy prep for this smoothie. I usually don’t like eating leftover roasted sweet potatoes (aka yams), but this is a good way to use them up before they get old and forgotten about in the fridge. I usually use Jewel yams.

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2 thoughts on “Sweet Potato Pie Smoothie”

  1. Shanda,
    I have a question re: colostrum–can it help with stomach, intestinal issues. Maybe even gallbladder? I use your Ghee and have the colostrum but just haven’t used it yet.
    Thanks
    Ruthann

    Reply
    • Hi Ruthann,

      Yes, the colostrum can be helpful for the stomach and intestines. The growth factors and growth hormones help to assist in the repair of the intestinal lining and the lactoferrin helps to bind to iron that bad bacteria would use to grow in the intestines. I am not sure how much of an impact it would have on the gallbladder, as I haven’t heard much on that. Things that generally help the gallbladder are beets, lemons, carrots and healthy fats (coconut oil is especially easy to digest due to high MCTs, and goat ghee would be similar). It is best to avoid canola, soy, corn oils as they are usually gmo, highly processed, and inflammatory. I posted a “gallbladder salad” with beets, carrots, lemon juice and more in a past blogpost that you can reference, as well as an article on the gallbladder.

      Reply

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