First, you want to rinse your white sweet potato. Then you want to cook it. Now you can do this 2 ways; baking it or microwaving it.
To bake, preheat your oven on 350 F (180 C) for 5 minutes. Prink holes all over your potato with a fork. (This will help speed up cooking time). Wrap potato in aluminum foil (this locks in moisture) and bake for about 40 minutes until the potato is tender. Allow to cool for 5 minutes and proceed to step 4.
To microwave, prink 3-4 times with a fork. Place potato on a microwave-safe plate and microwave 5 minutes (or you can use the potato button on your microwave and it will give you the best time for your appliance). If your potato tender or done after 5 minutes, continue microwaving in 30-second increments. Allow to cool for 5 minutes and proceed to step 4.
Scoop the flesh of your white sweet potato into a mixing bowl and add in ¼ cup of your milk, cinnamon powder, nutmeg powder, turmeric powder (optional), vanilla extract, and organic cane sugar. Using a fork or potato masher, mash until smooth like the consistency of mashed potatoes.
Add you mashed white sweet potatoes to your high-speed blender with the remaining 1 ½ cups of milk, and whole hemp seeds. Blend until smooth.
Serve immediately as is or with Ginger Oatmeal Cookies! You can even top it with coconut cream, additional cinnamon powder, and or my Date Caramel Sauce Recipe!
This will keep very well in the fridge for up to 24 hours covered. (Store in a mason jar). Depending on how much sweet potato you added to the smoothie, it will get SUPER thick and will need to be blended with added liquid. It does not freeze well.