Sweet Potato Pie Smoothie

Leftover mashed sweet potato, banana & warm spice — breakfast that tastes like dessert

2.5 L · 5 min

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2 cups leftover mashed sweet potato, cold (or cooked winter squash)
3 ripe bananas (frozen is best)
3½ cups 2% or almond/pistachio milk
1 cup yogurt (optional — tang & protein)
1 tsp cinnamon · ½ tsp nutmeg · ½ tsp ginger · pinch salt
maple syrup or honey to taste · ¼ cup oats or nut butter to make it a meal · 1–2 cups ice

What you need

2 cups leftover mashed sweet potato, cold (or cooked winter squash)

3 ripe bananas (frozen is best)

3½ cups 2% or almond/pistachio milk

1 cup yogurt (optional — tang & protein)

1 tsp cinnamon · ½ tsp nutmeg · ½ tsp ginger · pinch salt

maple syrup or honey to taste · ¼ cup oats or nut butter to make it a meal · 1–2 cups ice

Blend smooth. Everything in; blend until silky. Thin with milk, thicken with ice or more banana.
Taste the spice. If the mash was already sweetened or buttered, skip the added sweetener and go light on salt. Adjust the warm spices to taste.

Steps — tap one to keep your place

1. Blend smooth. Everything in; blend until silky. Thin with milk, thicken with ice or more banana.

2. Taste the spice. If the mash was already sweetened or buttered, skip the added sweetener and go light on salt. Adjust the warm spices to taste.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.