Sweet Potato Pie and Cashew Smoothie

Servings: 1
Cooking Time: 1 HR
Prep Time: 10 MINS
Total Time: 1 HR 10 MINS

This Sweet Potato Pie and Cashew Smoothie from The Beauty Chef Cookbook contains all the festive spices you love alongside prebiotic-rich sweet potato and banana.

Pro tip: amp up the skin-boosting benefits by adding a serve of DEEP COLLAGEN™ marine collagen powder.

  • 2 tablespoons raw cashews
  • 1/2 cup (125 ml/4 fl oz) water
  • 1 medjool date, pitted
  • 1/4 teaspoon vanilla bean powder
  • pinch of Himalayan saltt
  • 100g (3 1/2 oz) sweet potato, peeled, cubed and steamed
  • 1/3 cup (80 ml / 2 1/12 oz) almond milk
  • 1/4 frozen banana
  • 6 ice cubes
  • 1 teaspoon maple syrup
  • 3/4 teaspoon finely grated ginger
  • 1/4 teaspoon ground cinnamon, plus extra to serve
  • 1/8 teaspoon ground nutmeg
  • pinch of ground cloves
  • coconut cream, to serve (optional)
  • toasted flaked coconut, to serve (optional)
  1. Soak the cashews in enough cold water to cover for 1 hour, or up to overnight, in the refrigerator.
  2. Drain and rinse the cashews.
  3. Place the cashews and remaining ingredients in a high-speed blender. Blend together to make a thick smoothie.
  4. Pour into a tall glass. Drizzle with coconut cream, if desired, and dust with extra cinnamon to serve. Top with toasted flaked coconut if desired.



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