I’ve been away from this page for too long!! This blog is my happy place. A place to share stories and recipes and foods that I love in the hopes of bringing that same joy to all of you. When I’m gone for even a few weeks, I feel a bit emotionally-under-fed, a bit disconnected. Enough of that! I may not have a compelling story to share with you this time – but I do have this little recipe that I threw together the other day. It knocked my socks off and it must be shared.
It all started with a craving for pumpkin pie. I love pumpkin pie. Actually, I realized a few years ago that it’s not so much pumpkin pie that I love, it’s all the spices that I love. The truth is, I actually don’t really like pumpkin (I may be the only person who doesn’t love pumpkin ravioli with sage butter) but I do LOVE cinnamon, nutmeg, clove, allspice….all of those “warm” spices that are responsible for making pumpkin pie so very delicious.
So when I spotted a couple leftover baked sweet potatoes in my fridge, I realized I could satiate my craving without all the trouble of making pie and without any actual pumpkin. Since then, this simple smoothie has been my answer to the pumpkin-flavored-mania that has taken over every store, restaurant and coffee shop this season. All I need is this smoothie recipe, jam-packed with really good cinnamon, fresh nutmeg and amazing vanilla bean syrup, to get me in the mood for the holidays.
PRODUCT TIP: As with all cooking, when you’re only using a few ingredients to build a dish their quality becomes more important than ever. To that end, I suggest you search out really good Vietnamese Cinnamon (I like Penzy’s), grate your nutmeg from a whole pod (using this, my absolute favorite kitchen tool) and see if you can get your hands on Nielsen-Massey Pure Vanilla Bean Paste (I use this in place of vanilla extract in all my baking and cooking – it has a strong and pure vanilla taste that cannot be beat.).
Maybe you’re craving pumpkin pie like me, or maybe you need a nutrient-dense boost this Fall morning or maybe you just want to use up leftover baked sweet potatoes. In any case, this smoothie is a super-satisfying way to get your Fall fix of sugar and spice.
- 1 cup mashed cooked sweet potato
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger (or a small nub of fresh ginger)
- 3 whole dates, pitted
- 1 tablespoon honey (plus more as needed)
- 1 teaspoon vanilla bean paste
- pinch salt
- 1 cup almond milk (or the milk of your choice)
- ½ cup cold water
- ½ cup ice
- Combine everything in a blender. Blend until smooth, adding a bit more water or milk to create your desired texture. Serve immediately!