Greg and I went out over the weekend. I don’t grab the salt when my food comes to the table, but I am a habitual pepperer! I know that word is not in the dictionary; that’s an Amye word. I have even been known to pepper a few fruits. It’s just good stuff!
It was a little later than usual. I’m not sure if you can relate, but we have hit that time of year when we can’t leave the house to go anywhere in the evening before 7:30ish. That time of year is called deer season.
When our food arrived, I did not look very closely at the salt and pepper shakers. I grabbed the darker one that was obviously not salt. I “peppered’ my grilled veggies, shrimp, and fish. I knew my mistake at first bite! I had used the cinnamon for sweet potatoes! What a combination! I love cinnamon. But unlike black pepper, it merely does not work well on some foods. If you want to know what I did, I sat there and politely ate my food.
Here is a fall breakfast that cinnamon would be terrific in! I love sweet potatoes any way you fix them. I enjoy them baked with butter, and a little cinnamon, in a casserole, au gratin, or in a pie or cobbler, and in this fabulous smoothie! Such a delicious way to start the day and get a good dose of nutrients too!
You can bake sweet potatoes ahead of time. Keep the skin on and store in an airtight container, refrigerated. That makes it easy to make this smoothie in the mornings.
Sweet Potatoes Pie Smoothie
Ingredients
- 1/2 cup cooked, peeled, & mashed sweet potato
- 1/2 frozen banana cut into chunks
- 1-2 ice cubes
- 1/2 teaspoon vanilla extract
- 3/4 cup milk
- 3/4 teaspoon pumpkin pie spice or ground cinnamon
- Splenda, honey, or sugar to taste
- whipped cream & pumpkin pie spice or cinnamon to garnish, optional
Instructions
- To a blender, add sweet potato, banana, ice cubes, vanilla extract, milk, pumpkin pie spice or cinnamon and sweetener. Blend until smooth. Pour into a glass, top with whipped cream and pumpkin pie spice or cinnamon, and serve.