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