A great way to use up any leftover baked sweet potatoes. And once it becomes one of your favorite smoothies, you’ll want to bake a few extra to keep in the fridge, ready to go!
1 cup (150 g) frozen mango chunks
½ cup (100 g) chopped cooked sweet potato
1 teaspoon cinnamon
½ cup (125 ml) pineapple juice
¾ cup (190 ml) water
½ teaspoon vanilla extract
1 teaspoon agave nectar (optional)