After make much noise about being able to use sweet potatoes in smoothies, I decided I should actually try this and see how it works. Sweet potatoes are a great source of potassium, even more than bananas, and also beta-carotene. I used 1/2 a roasted and peeled sweet potato (cold), 1 and 1/2 cups of mango juice and 1/2 a cup of frozen mango puree, chopped up. I threw it all in the blender and it made a very smooth shake that was very delicious. It had an almost pudding-like consistancy and did not get all loose and watery after I poured it into a glass. The color was richer and more orange than the mango juice. Definitely sweet, lots of mango flavor, just a hint of rich earthiness. It would probably be good frozen into a sorbet, or blending with some yogurt. Anyway, the sweet potato didn’t interfere with the flavor and gave the smoothie the same kind of body (or even better body) than a banana would have.
I can now confidently recommend at least one smoothie recipe using sweet potatoes. The experimenting will continue.
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