The blend that breakfast dreams are made of, this simple smoothie recipe has elicited so much intrigue on Tallulah, it needed a home of its own. Blending roasted sweet potato, frozen coconut meat, and ripe avocado, The Fat Potato Smoothie is high in both plant based protein and belly filling (without belly bloating) healthful fats, making it a perfectly complete meal. Simultaneously warming and cooling, subtly sweet and delicately spiced, this smoothie is also wonderfully customizable. Try blending in your favorite plant based protein, experimenting with a different type of nut milk (I tend to use either unsweetened almond milk or chocolate coconut milk), and make sure to have fun with the toppings. I can’t wait to see The Fat Potato Smoothie pop up on your table!
The Fat Potato Smoothie
makes 2 smoothies
1 small sweet potato
½ ripe avocado, peeled + pitted
¾ cup coconut meat, frozen
1 handful ice cubes
2 cups unsweetened almond milk, or milk of choice
2 teaspoons coconut oil, MCT oil, or Brain Octane
4 teaspoons maca, or Vitality Smoothie Mix
1 scoop collagen powder, or protein powder of choice (optional)
2 good dashes cinnamon
Preheat oven to 425 degrees F, rack in the middle. Link a baking sheet with parchment paper.
Thoroughly wash potato, then make a half-inch slit lengthwise down its center. Place on parchment, slit side up, and bake for 65-70 minutes, or until very soft to the touch. Remove from heat, then refrigerate until cold.
In a high speed blender, whiz now chilled sweet potato with remaining ingredients until very smooth, adjusting almond milk so smoothie is desired consistency. I prefer mine on the thicker side, and begin my blending process with 1 ½ cups almond milk, adding more as the smoothie blends. Divide into two favorite bowls or glasses, serve and enjoy!
Because the potato roasting process is a bit of a time commitment, I recommend preparing more than one at a time – so you have them ready and waiting in your refrigerator for future smoothies, or to include in breakfast boats or stuffed sweet potato boats.
For this recipe, I purchased frozen coconut meat from Trader Joe’s. On the ‘tougher side,’ either let the coconut defrost before blending (upping your included ice cubes), or let your blender run for at least 60 seconds, to insure the frozen coconut blends completely.