½ cooked then frozen purple sweet potato
½ cup frozen strawberries
¼ cup frozen cranberries
3 pitted medjool dates
1 cup milk
¼-inch piece of turmeric root
¼ teaspoon pumpkin pie spice
Dash of cardamom
¾ teaspoon matcha (optional, contains caffeine)
1½ teaspoons ground flaxseeds (optional)
1½ teaspoons wheat germ (optional)
Scrub one purple sweet potato under running water, then pierce it a few times with a fork.
Microwave the sweet potato on a plate at 50-percent power for 6 minutes. Flip the potato over with tongs and microwave at 50-percent power for another 5 minutes. A paring knife should slide through easily.
When it is cool enough to be handled, chop the sweet potato and divide in ½ cup portions. Freeze the portions until ready to use.
Place all the ingredients in a blender, and blend until smooth. Adjust the flavors, to taste.