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Center Stage: Sweet Potato Pie Smoothie with Buttermilk Lipstick

Rebecca Gordon is a media personality, published cookbook author, and southern lifestyle expert specializing in food and entertaining. She’s also known for tailgating and southern football. She currently writes the blog Buttermilk Lipstick and can be found on Twitter or Facebook.

Let’s discuss how to celebrate the season without a lot of rig-a-ma-role. It’s as easy as…pie!

Celebrating #Smoovember is as easy as pushing a button on your Hamilton Beach Smoothie Smart™ Blender (56206). Make them big or make them small; they are the perfect sweet ending to a casual get-together with friends or dessert on a Tuesday night.

I like to bake several extra sweet potatoes when making sweet potato casserole or if I’m going to have one in place of a regular baked potato for supper. They come in handy for moments like these.

To bake, pierce the potatoes several times with a fork and place on a foil-lined half sheet pan. Bake at 450 degrees F  for an hour and twenty minutes or until tender when tested with a fork. One 16 ounce sweet potato will yield a generous cup mashed.

The spiced pie crust sticks are served along with mini marshmallows on wooden picks as a delicious garnish. Listen to “Sweet Potato Pie” by Ray Charles while you make them.

Sweet Potato Pie Milkshake Smoothie

Yield: Serves 6
Author: Buttermilk Lipstick

Ingredients

Smoothie

  • ½ cup whole milk
  • 1 cup vanilla bean ice cream
  • 1 cup mashed sweet potatoes, packed and chilled
  • 2 teaspoons molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Spiced Pie Crust Sticks

  • 2 Tablespoons sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 rolled refrigerated pie crust dough
  • 1 egg white

Instructions

  1. Prepare the pie crust sticks. Stir together sugar, cinnamon and nutmeg in a small bowl and set aside. Unroll the pie crust onto a cutting board. Brush with egg white and sprinkle liberally with the sugar mixture. Cut into strips or use your favorite cookie cutter. Place onto a parchment-lined sheet pan and bake at 425 degrees F for 8-9 minutes or until lightly browned on the edges.
  2. Add the milk to the blender jar, followed by the other smoothie ingredients. Cover and blend on AUTO SMOOTHIE or MILKSHAKE setting or PULSE a few times, then blend on HIGH for 30 to 45 seconds.

Notes

Optional: Add additional milk for a thinner consistency.

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