Sweet potatoes and yams are usually referred to interchangeably – I’m guilty of this, too. Throughout this blog, you’ll see me refer to recipes and ingredients as yams where they are, in fact, sweet potatoes. (Check out the Kitchn for a helpful tutorial to help you tell the difference.)
I use the word ‘yam’ because I like the way it sounds and it’s short word. I’m a fan of brevity.
In this situation, however, ‘Yam Pie Smoothie’ doesn’t have an attractive ring. ‘Sweet Potato Pie Smoothie’ sounds much, much better and is actually accurate compared to the first title. Double score.
Semantics aside, this vegan sweet potato pie smoothie is true to its title – it absolutely tastes like dessert, but it’s healthy and you can have it for breakfast. Healthy, dessert-eque recipes are my mission and I take great pride in creating them. I whipped up this smoothie with the leftover vegan mashed sweet potatoes I baked for our holiday dinner. I highly recommend preparing extras of that dish so you can make this recipe!
If you’re not planning on roasting sweet potatoes anytime soon, you could quickly steam and mash one, or use canned sweet potato puree (preferably in a BPA-free can or box).
On an entirely different note, I’m teaching a writing class for holistic health professionals at the Institute of Holistic Nutrition beginning in February. If you’d like to learn more about writing articles, blog posts, newsletters and web content, and you’re in the Vancouver area, please check out the details.
- Add all ingredients to a blender and blend until smooth.