Sweet Potato Smoothie Recipe

2 medium sweet potatoes (about 2 cups)
2 to 2 1/2 cups water
1 tablespoons brown rice syrup
1 tablespoon dark brown sugar
1 teaspoon vanilla flavoring
1/4 to 1/2 teaspoon butterscotch flavoring
2 teaspoons creamy peanut butter, without nuts
2 ice cubes, optional

Bake sweet potatoes until tender. Let the potatoes cool before peeling. Peel skins away from sweet potatoes.

Add peeled potatoes and the remaining ingredients to the blender and blend well. Blend to creamy consistency and serve warm or chilled (add ice cubes).

377 Calories, 34g Carbs, 2.7g Fat, 14.6g Protein