Today I would like to share one of my favorite “serendipity” recipes with you. The inspiration came from a mention in the FatFree Vegan Recipes forum regarding the use of sweet potatoes in smoothies. When I tried my hand at a similar recipe, it came out very thick and “creamy,” much more like a yogurt than a smoothie.
There is something about the cooked starch of the sweet potato that gives body and texture to the product. And the natural caramelization process during baking yields a sweet, slightly molasses-like flavor.
My recipe is made with three simple ingredients, is naturally low-fat, is super-easy to make, and tastes delicious.
Feel free to improvise with ingredients you have on hand. A friend of mine tried it with Coconut Milk beverage and said it was “yum!” The one thing to be sure to include is the sweet potato.
Vegan Sweet Potato “Yogurt”
- 1 cup baked, cooled, peeled sweet potato
- 3/4 to 1 cup non-dairy milk, depending on desired thickness (I prefer unsweetened Almond milk)
- 1 cup fresh or frozen fruit (such as raspberries, blueberries, banana, mango, etc.)
Bake sweet potato at 400 degrees for 45-60 minutes until fork-tender. Allow to cool. Peel skin of sweet potato with your fingers.
Place sweet potato, non-dairy milk and fruit in a high-speed blender and whirl until smooth.
Serve immediately. Can be stored in tightly-covered container in refrigerator for 1-2 days. This is delicious eaten as-is, or served over granola cereal. This would also make a fabulous food for babies and young children.
Your turn: if you try this recipe, or a variation, I’d love to hear how it turns out. Be sure to leave me a comment or share your recipe below!