INGREDIENTS:
1 cup loosely packed sweet potato puree (~1 large potato), skin removed (or sub pumpkin puree + extra banana or maple syrup for sweetness)
1 medium ripe banana, previously sliced and frozen
1 Tbsp almond butter (optional)
1/4 tsp each ground turmeric, cinnamon, and ginger (if using fresh ginger, use 1 tsp chopped)
1/2 Tbsp flaxseed meal or chia seeds
3/4 cup unsweetened almond milk
1/4 cup orange juice (optional)
Large handful ice

INSTRUCTIONS:
To bake your sweet potato, preheat oven to 400 degrees F (204 C) and split in half lengthwise. Lightly oil and place face down on a foil-lined baking sheet. Bake until soft – 25-30 minutes.

Or, to steam, place in a steamer basket over 2 inches of simmering water and cover to steam for roughly 5-10 minutes or until fork tender. Let cool slightly before adding to blender.

Add all ingredients to a blender and blend until smooth, scraping down sides as needed.

Taste and adjust seasonings/sweetness as needed. Add more banana or orange for added sweetness, and more ice to thicken.

Split between two small glasses and serve. Garnish with extra cinnamon.

(credit: minimalistbaker.com)