I promise this recipe isn’t gross.

Okay, maybe that’s not the best way to start off a post, but I just had to say it.

A couple months ago I hit up my favorite local cupcake store and pounced on their seasonal maple sweet potato cupcake flavor.

Damn it was good.

Possibly even better than my nearest and dearest lavender cupcake!

Which I definitely would have snatched up instead if all of the seasonal cupcakes weren’t taking up the precious case space.

My initial disappointment was followed by surprised delight.

Don’t you just love when that happens?

Anyway.

As much as I absolutely adore tender cake and creamy frosting, I wanted to whip up a healthier something something with the same mouth-watering flavors going on.

Blending together a refreshing smoothie seemed like the most appropriate course of action.

So I tossed some cooked sweet potato into my blender, along with unsweetened original almond milk, frozen banana slices, pure vanilla extract, ground cinnamon and ginger, creamy almond butter, and a drizzle of real deal maple syrup!

Maybe not quite so fantabulous as a fresh cupcake, but you can sip on this smoothie for breakfast and still feel good about yourself.

If you can devour cake smothered in frosting for breakfast and still feel good about yourself… more power to yah!

P.S. Make sure your banana is very ripe. Ripe bananas = a naturally sweeter smoothie.

P.P.S. I personally leave out any sweet potato skin, but you do you.

P.P.P.S. If you happen to be nuts about peanut butter like me, feel free to swap a spoonful in for the almond butter.

P.P.P.P.S. Drizzle some more nut butter and maple syrup on top if you’re feeling extra fancy. Candied ginger makes for a pretty topping too… although I’m not a huge fan of the taste.