Matt Fitzgerald's Spiced Sweet Potato and Almond Smoothie
In Matt Fitzgerald’s Racing Weight Cookbook, the running coach and sports nutritionist provides simple recipes for serious athletes. If super-sweet, fruity smoothies aren’t your thing, try this spicy pumpkin-flavored drink that delivers a healthy load of carbohydrates and fiber at only 320 calories.
Spiced Sweet Potato and Almond Smoothie
1 medium sweet potato
1 cup unsweetened vanilla almond milk
1 tablespoon almond butter
1 serving vanilla protein powder
¼ teaspoon pumpkin-pie spice (plus extra for garnish)
To cook the sweet potato: Preheat oven to 400 degrees F, wrap sweet potato in foil and bake for 60 minutes. Allow to cool before handling. May be prepared up to three days in advance.
Scoop ½ cup of flesh from sweet potato. (Refrigerate the remaining flesh for another smoothie, or freeze for longer-term storage.)
Place cooked sweet potato and all other ingredients in a blender. Process until smooth.
Garnish with an extra sprinkle of pumpkin-pie spice.
Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at racingweightcookbook.com.Back to top