Cut both of the sweetpotatoes in half to make four long halves. Coat two halves with ½ Tsp of Vanilla and 1 Tbsp of Olive Oil. Then, cover in the ¼ cup of brown sugar. Coat the other two sweetpotato halves in 1 tbsp of olive oil. Place the four halves on a baking sheet. Bake at 350 for 50 minutes.

Let the sweetpotato halves cool. Then, take a slice of the brown sugar coated sweetpotato and put it in the blender. Add the ice cream, maple syrup, cinnamon, nutmeg, brown sugar, and milk. Blend.

Melt some white chocolate chips with a little olive oil in a bowl. Rim a glass in the melted chocolate. Pour the shake in. Top with whipped cream.

Repeat with the other brown sugar slice if a second smoothie is wanted.

For the doggo one, add one slice of the non-brown sugar sweetpotato to a clean blender. Add the greek yogurt, maple syrup, and goat's milk. Blend.

Rim a glass with the plain greek yogurt. Pour the smoothie into that glass. Top with whipped cream.

Repeat with the other plain sweetpotato half if another smoothie is wanted.