"Pumpkin" Shake

I totally got this idea from Created by Diane. It’s a delicious idea. I made some changes, but they are the sort of changes like using whole, raw milk instead of skim milk, and whole milk yogurt instead of non-fat. And, since I like mine sweeter, I added maple syrup (the real stuff).  Vegetarians could make it with almond or soy milk and a bit of tofu or tofu yogurt.
Scroll down for super low carb version

It’s a little unbelieveable how much this tastes like pumpkin when there is no pumpkin in it.

There’s one sweet potato, which I baked in the microwave in a cup with an inch or two of water in it. That was cooled and peeled.

Then it went into the blender along with:
1/2 cup milk (almond milk works)
1/2 cup yogurt (I used vanilla)
a tablespoon of real maple syrup (optional, but I liked it better sweeter)-
some pumpkin pie spice (make your own!)

Liquify:

The consistency is pretty thick- I ate it with a spoon, more like a pumpkin pudding.

I think this would be really yummy with some melted cream cheese stirred in well, and then poured into a pie shell and chilled.

I wondered about putting some frozen coffee (we freeze leftover coffee for cold coffee drinks) in it in the blender, too.

Low carb version:

1 sweet potato, baked or boiled, peeled

Put into the blender along with:
1/2 cup Coconut Milk
or whole whipping cream, more for a more liquid consistency.
1/2 cup plain yogurt or sour cream
Liquid Stevia
to taste (or Stevia Powder or the artificial sweetener of your choice – possibly Da Vinci syrups?)
some pumpkin pie spice (make your own!)
Vanilla, if desired.

Add extra coconut milk or cream if necessary.

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