Sweet Potato Smoothie Bowl

Are you a pumpkin pie fan? Do you want to eat it for breakfast? I was experimenting in the kitchen and came up with my new favorite winter breakfast. A warm sweet potato smoothie bowl. It’s almost like a pumpkin pie mousse topped with all the crunchy, chewy stuff. So good, I had to share. And if you’re more of a pecan pie fan, you could always add some nuts on top!

Ingredients:

1 cup peeled and diced sweet potato

¼ tsp ground cinnamon

¼ tsp ground ginger

1-2 Medjool dates, pitted

1 cup almond milk

¼ tsp vanilla

Toppings:

Pumpkin seeds

Granola

Toasted coconut

Pecans or walnuts

Hemp seeds

Dash of cinnamon

Direction:

Add ingredients to a small pot, boil, then reduce to low, cover and simmer for about 10 minutes until the sweet potato is fully cooked. Blend with an immersion blender or in a countertop blender. Add more almond milk if the consistency is too thick. 

Serve hot or warm topped with whatever your heart desires. 

If you have leftover baked sweet potato, this easy recipe cooks up even faster!!