1cuploosely packed sweet potato purée (1 large potato yields ~ 1 cup or 328 g // skin removed // or sub pumpkin purée + extra banana or maple syrup for sweetness)
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 or parchment-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.
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Notes
*Nutrition information is a rough estimate calculated without optional ingredients.