Japanese Sweet Potato Smoothie

1 serving

3/4 cup / 180 ml soy milk	Blend until smooth and creamy
1/2 block silken tofu (100 g)
2 soft dates, pitted (20 g)
1/2 cup / 127 g Japanese sweet potato, mashed
1 frozen banana (120 g)
1 tbsp / 15 g tahini
1 tsp vanilla
1 cup ice (optional)
1 tsp maca (optional)
1/2 tsp cinnamon (optional)
black sesame seeds to garnish (optional)

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