Sweet Potato Pie Smoothie Bowl

image and recipe from here

This may not be for everyone, but I loved it...and look forward to having it again.

I used previously blanched and frozen yellow squash,

and topped it with a few cashews. 

I also used kefir for yogurt, and regular milk for almond milk

and powdered ginger for fresh (too lazy to grate right then).

Sweet Potato Pie Smoothie Bowl

1 small sweet potato
1/2 c. steamed then frozen zucchini*
1 small banana, frozen
1/3 c. yogurt (+ more for topping)
1/2 c. unsweetened vanilla almond milk (more for a thinner consistency)
1 t. pumpkin pie spice
1/4 t. cardamom
fresh ginger (about the size of your fingernail)

To cook the sweet potato:
slice sweet potato in half and then steam in a steamer basket for 10 mins
OR wrap in foil and place in a 350 degree oven for 1 hour.

For smoothie:
place all ingredients into a blender and blend until smooth.
Top with additional yogurt and pumpkin spice or toppings of choice

NOTES
*COULD USE UNCOOKED ZUCCHINI AS WELL