🛒Ingredients
- 1 medium russet potato
- 1 ripe banana
- 1 cup unsweetened almond milk
- 1/2 teaspoon ground cinnamon
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 1/4 teaspoon salt
- Ice cubes (optional, for a colder smoothie)
- Chopped nuts or granola for topping (optional)
🔧Kitchen Tools Needed
- Pot
- Blender
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
📝Instructions
- 1
Peel the potato and cut it into small cubes.
- 2
Boil the potato cubes in a pot of water for about 10 minutes or until soft. Drain and let them cool to room temperature.
- 3
In a blender, combine the cooled potato cubes, ripe banana, almond milk, ground cinnamon, honey, and vanilla extract.
- 4
Add Greek yogurt and salt to the mixture in the blender.
- 5
Blend on high speed until smooth and creamy. Add ice cubes if a colder smoothie is desired and blend again until smooth.
- 6
Pour the smoothie into a glass and top with chopped nuts or granola if desired.
- 7
Serve immediately and enjoy!
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can be a great substitute. They will add a natural sweetness and a slightly different flavor profile to the smoothie.
How can I make this smoothie vegan?
To make this smoothie vegan, replace Greek yogurt with a plant-based yogurt alternative and use maple syrup instead of honey.
