This recipe is a fun one! I created it to enter a sweet potato smoothie contest. Isn’t that the craziest contest ever? It may be zany but I’m totally on board with it after I created this recipe.
It was just so good! It’s like Fall in a drink. I never imagined I’d be drinking sweet potatoes, but they are amazing in this warm smoothie that is just wonderful on this rainy day. If you like pumpkin pie, you will love this!
1 cup canned sweet potatoes puréed
1 cup canned pumpkin purée
1 cup heavy whipping cream
2 cups unfiltered apple juice
1/2 cup granulated sugar plus extra for topping (about 2 more tablespoons)
3 egg yolks
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, combine all ingredients. Using the purée setting, run the processor until all ingredients have been incorporated and the mixture is smooth.
3. Pour mixture into four oven safe mugs or containers. Place mugs into water bath and place on the middle rack in the oven. Bake for 20 minutes.
4. Add approximately 1 tablespoons of granulated sugar to the top of each mug and use a torch to carmelize the sugar. Serve warm and enjoy!
Optional Garnish: whip cream and ground cinnamon.
*To lower the carbs, use no calorie granulated sweetener instead of sugar. You can also trade the Apple juice for a low carb milk like Carbmaster (found at Kroger grocery stores) or almond milk.