Japanese Sweet Potato Smoothie
1 serving
| 180 ml soy milk | Blend until smooth and creamy |
| 1/2 block silken tofu (100 g) | |
| 2 soft dates, pitted (20 g) | |
| 127 g Japanese sweet potato, mashed | |
| 1 frozen banana (120 g) | |
| 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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