I admit, a sweet potato smoothie sounds weird. And, I admit, I have a history of sneaking weird stuff into my smoothies, like cleaning-out-the-crisper-drawer weird stuff. As in, I tried raw carrots once and it wasn’t a really good idea. Neither was ricotta, which actually surprised me even though I should have known better.
But this? Potatoes in your smoothie? It works somehow. I don’t even know. I’m telling you, it’s delicious.
See, my weeks tend to veer all over the place. My schedule is a bit erratic, between writing and testing and catering and working in the bar. I’ve never lived a 9-5 life, and neither has my husband. We’ve become accustomed to fitting our time into cracks, of adding routine into a couple of hours here and there. And since I havethat strange aversion to breakfast, smoothies have become a sort of life line for me.
On long days, when I go from working the lunch shift straight to a catering gig and then home to write on a deadline, just the thought of my schedule can exhaust me. My Google calendar will pop up on my phone and I’ll look at the alllll those tall colored blocks that signify some other activity, and I know I need to eat, and eat smart. This is not a day for faffing about with a granola bar and a cup of coffee. Enter the sweet potato smoothie.
It’s like fitting a cute little lunch inside a squeezie bottle that I can drink on the train. And that potato thankfully keeps me full a little longer than your average strawberry-and-whatever smoothie. I like to wrap the potatoes in foil and roast them at 400*F for 45 minutes or so before I go to bed. Then I turn off the oven and leave them there overnight. They’re the perfect consistency in the morning- all roasty and smooth but never mushy.
I think I should rename these to Lifesave Sweet Potato Smoothies, what do you think?
(I got the genius idea for sweet potatoes in my smoothies from Brooke at Food Woolf)
