Imported from the web

Vegan Eggnog Smoothie with Japanese Sweet Potato

Name: Vegan Eggnog Smoothie with Japanese Sweet Potato
Prep time: 7 min
Total time: 7 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 cup Plain unsweetened plant milk; 1 cup Japanese Murasaki sweet potato (Cooked in the oven, then peeled); 2.5 tbsp Chopped dates (Source gives a range of 2 to 3 tbsp; maple syrup is an alternative); 2 tbsp Pecan pieces (Walnuts or raw cashews are alternatives); 0.5 tsp Vanilla extract; 0.25 tsp Ground cinnamon (Plus a small sprinkle for garnish, if desired; garnish amount not specified); 0.25 tsp Ground nutmeg (Plus a small sprinkle for garnish, if desired; garnish amount not specified); 0.375 tsp Rum extract (Optional; source gives a range of ¼ to ½ tsp); 0.125 tsp Ground turmeric (Optional, for an egg-like color); Cinnamon stick (Optional garnish; one in each glass is suggested)

Recipe by Ingrid Sojit

Imported by Suki on SeeMeCook

A creamy, plant-based smoothie with the warm, festive flavors of eggnog, made smooth and naturally sweet with roasted Japanese sweet potato. Enjoy it as a wholesome breakfast or a holiday mocktail.

2 servings7 minAmerican

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Ingredients

1.5 cup Plain unsweetened plant milk
1 cup Japanese Murasaki sweet potato (Cooked in the oven, then peeled)
2.5 tbsp Chopped dates (Source gives a range of 2 to 3 tbsp; maple syrup is an alternative)
2 tbsp Pecan pieces (Walnuts or raw cashews are alternatives)
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon (Plus a small sprinkle for garnish, if desired; garnish amount not specified)
0.25 tsp Ground nutmeg (Plus a small sprinkle for garnish, if desired; garnish amount not specified)
0.375 tsp Rum extract (Optional; source gives a range of ¼ to ½ tsp)
0.125 tsp Ground turmeric (Optional, for an egg-like color)
Cinnamon stick (Optional garnish; one in each glass is suggested)

Steps

1
Place all of the listed smoothie ingredients in a blender.
2
Process until smooth.
3
Pour into glasses. The recipe makes 19 to 21 ounces total: one very large smoothie, two medium smoothies, or up to four sample-size smoothies.
4
If desired, garnish each smoothie with a small sprinkle of ground nutmeg and/or cinnamon. A cinnamon stick in each glass is also suggested.

Notes

The sweet potato must be cooked and peeled before blending. The author recommends baking sweet potatoes ahead at 350°F (175°C) for 1 to 1½ hours, until very soft; larger potatoes may take longer. Store baked sweet potatoes in a sealed container in the refrigerator for up to a week. For a lighter-colored smoothie, use raw cashews instead of pecans and maple syrup instead of dates; turmeric is optional. Rum extract provides boozy flavor without alcohol. The structured recipe gives a yield of 2 and a total time of 7 minutes, not including advance sweet-potato baking.