Creamy Sweet Potato Breakfast Shake With oat milk
Have you noticed all the “milks” these days in your dairy department? We’re into oat milk! It’s flavorful and makes great shakes, especially when paired with NC sweet potatoes. Whip up a batch for a filling breakfast, or freeze and eat as a custardy ice cream too!
Ingredients
- 1½ cups frozen sweet potato (approximately)
- 1 small ripe banana
- 1 cup creamy oat milk
- ½ cup vanilla yogurt
- 1 tablespoon hemp or chia seeds (we used a combination)
- 1 teaspoon each vanilla and almond extracts
- 1 tablespoon honey
- Pinch of salt
- A couple dashes of cinnamon
Directions
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To do ahead of time: roast and peel several sweet potatoes (any kind). Cut into 1-inch chunks and flash freeze on a tray. Put pieces into a zippered bag once frozen to use when needed.
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To make the shake, put all ingredients into a blender and whirl until nice and creamy. If too thick, add a little more milk for the consistency you like.
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Garnish with a dusting of cinnamon and seeds.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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