B. Smith is the former model and entrepreneur who owns successful eponymous restaurants in New York City’s Times Square, Washington, DC, and Sag Harbor, NY (the Hamptons). Her menus feature upscale regional fare (classic lobster rolls, crab cakes, slow-roasted and grilled farmer’s market vegetables) with a mix of soul-food classics (jambalaya bowls, lemon-pepper catfish, sides of collard greens and candied yams).
Many of her favorite recipes are featured in her popular cookbooks, B. Smith’s Entertaining and Cooking for Friends, Food That Says Welcome: Simple Recipes to Spark the Spirit of Hospitality and B. Smith: Rituals & Celebrations. Now, Smith has teamed with General Mills to create Serving Up Soul, a website that encourages people to slow down, reconnect and dine in more frequently.
Our weekend recipe features Smith’s twist on a Southern holiday favorite, sweet potato pie. It’s a healthy pick-me-up, and all of the ingredients should be available at your local natural and organic food store. And here’s the best part: Total prep time is only 5 minutes.
Sweet Potato Pie Smoothies
Makes 2 servings
1¼ cups vanilla soymilk
1/4 cup cooked sweet potato, cold
1 container (6 ounces) fat-free French vanilla yogurt
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
- Place ingredients in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.
- Pour into 2 glasses. Serve immediately.
Recipe and photo courtesy of Serving Up Soul