Chai Spiced Sweet Potato Smoothie

Made with  Native Forest Organic Unsweetened Light Coconut Milk by @chloescreativeeats

Got leftover sweet potatoes after Thanksgiving? You’ve got to try this vegan, high protein Chai Spiced Sweet Potato Smoothie! Sweet potato lends a creamy texture, and its flavor pairs perfectly with the cozy chai spices. It’s like autumn in a glass! 

Native Forest Organic Unsweetened Light Coconut Milk adds a touch of decadence that really makes this recipe complete. 

• 1 cup Native Forest Organic Unsweetened Light Coconut Milk
• 1/2 cup baked sweet potato (*see notes)
• 1 frozen ripe banana, peeled and broken into chunks before freezing
• 1/4 cup ice cubes
• 2 tbsp vanilla protein powder (optional)
• 1 tbsp almond butter (or other nut or seed butter; peanut butter not recommended, as the flavor may be overpowering)
• 1 medjool date, pitted (if you leave out the protein powder, use 2 dates for extra sweetness)
• 1/2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom 
• 1/8 tsp ground cloves
• pinch of sea salt 

1. Add all ingredients to a high powered blender and blend until completely smooth.
2. Pour into a glass and add toppings if desired, such as whipped cream, granola, pumpkin seeds, and/or a sprinkle of cinnamon. Enjoy!

*If you have a leftover baked sweet potato on hand, remove the skin and pack it into the measuring cup. You can also use roasted sweet potato chunks, as long as they’re plain with no seasonings besides salt or cinnamon. If you don’t have a cooked one on hand, then you can make a quick ‘baked’ sweet potato in the microwave! Simply wash, rinse, and dry a sweet potato and poke holes in several places with a fork. Place on a paper towel. Cook in the microwave on high for 3 minutes, then flip and cook for 2 more minutes, or until fork tender. Let cool.