Sweet Potato Smoothie

Name: Sweet Potato Smoothie
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup (218 grams) cooked sweet potato (skin removed); 1 medium frozen banana; 1 cup (240 ml) dairy-free milk; ½ teaspoon pumpkin spice (, or ¼ teaspoon of cinnamon, ⅛ teaspoon nutmeg & a pinch cloves (or just some cinnamon).); 1 heaping tablespoon nut or seed butter (, and kind (peanut, cashew, almond, sunflower, pumpkin etc). ); 1 tablespoon maple syrup (, or 1 medjool dates); 1 small pinch fine sea salt

Power up your day with this ridiculously thick and creamy Sweet Potato Smoothie. It's naturally gluten-free, healthy, and tastes like sweet, perfectly spiced sweet potato pie!

a sweet potato smoothie in a glass with an orange straw

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FEATURED COMMENT

"I made this for breakfast this morning and it was super tasty! Great fall treat, suuuper creamy and I love the warm fall spices. I recommend!" - Makayla ⭐️⭐️⭐️⭐️⭐️ More reviews →

Sweet Potato Smoothie on REPEAT. Because when breakfast involves sweet potatoes and other deliciousness blended up into a silky, velvety, puddingy smoothie you know you're doing your morning right.

And this smoothie. Or pudding. It's kind of both because the best kind of smoothies are THICK!

We are checking all of the breakfast boxes today:

✅ tastes like dessert
✅ quick & easy
✅ rich and creamy
✅ nutritious & satisfying
✅ high in fibre
✅ very, very delicious
✅ it's super adaptable

Mel x

Ingredient Notes

Here is exactly what you need to make this Sweet Potato Smoothie and why:

Cooked sweet potato - The orange kind for maximum sweet flavor and velvety texture. I recommend cooking the sweet potatoes yourself if you can. It tastes way better than from a can! Whenever I cook some for dinner I make extra for smoothies over the next couple of days or if I have the oven on for something else I roast a couple.
Frozen banana - For natural sweetness and creaminess when blended. I ALWAYS keep some frozen bananas in the freezer.
Dairy-free milk - Any will do. I usually use oat milk or cashew milk.
Spices - Warm spicy undertones compliment the sweet potato and make it taste like sweet potato pie.
Sweetener of choice - Either a date or a tablespoon of maple syrup. You don't need much because sweet potato and banana are already pretty sweet.
Nut or seed butter - Extra creaminess, richness, flavor,and healthy fats to keep you feeling fuller longer.
Salt - A tiny pinch of salt makes everything, sweet or savory, better!

Expert Smoothie-Making Tip

When following a smoothie recipe I recommend not adding all of the milk at once. About ¾ of the full amount is good to start then once it's blended fully you can adjust the thickness by adding a little more gradually, giving it a quick pulse between additions. That way you ensure that you won't end up with a smoothie that's too thick or thin for your tastes.

Variations

You've got choices here. Smoothies are so flexible. You could try adding :

oats
flax, hemp, or chia seeds
greens
protein powder
orange juice
a handful of nuts (pecans would be awesome!)
coconut butter or coconut cream
swap out the spices and use ginger and turmeric instead (or as well as)
maca powder for a nutritional boost and a caramel flavour

If you love chocolate check out my Healthy Chocolate Smoothie which also features sweet potato!

Turn It Into A Smoothie Bowl

When you make a smoothie bowl you need an extra thick, puddingy smoothie so that your toppings stay nicely on the top and so that it's easy to eat with a spoon.

This smoothie is naturally pretty thick, but if making a smoothie bowl, I recommend following my tip above which says to add only three-quarters of the milk the first time you blend. You likely won't need any more milk for a nice smoothie bowl texture but can always add a little more if necessary.

So then once it's blended what do you top it with? Here are some smoothie bowl topping ideas:

Roasted sweet potato cubes
Vegan Granola
Shredded coconut
Nuts & seeds
Date Caramel
Dried Fruit
Stewed apple or applesauce
Fresh fruit
Nut or seed butter
Shaved chocolate or chocolate chips
Cacao nibs
A sprinkle of cinnamon
Feasting on Fruit's Oat Rawnola

close up of the top of a smoothie in a glass with an orange flowery paper straw

Recipe FAQs

What's the best way to cook a sweet potato for this smoothie?

My favorite way to cook sweet potatoes is in the oven because you get the maximum flavor thanks to the slower cooking time and caramelization of the natural sugars. You can cook them while the oven is on for something else. Here are directions for that and for the Instant Pot and microwave too:
Instant Pot - Pour a cup of water into the bottom of your Instant Pot and sit the potatoes on the trivet. There is no need to pierce them. Put the lid on, seal, and cook on high pressure. Times vary somewhat depending on how big your sweet potatoes are. I really like this guide. It gives timings for all the different sizes and I've found it to be pretty accurate when I'm cooking mine. Once they are done, remove them, allow to cool, and store them in the fridge until needed.
Microwave - Pierce the sweet potatoes several times all over and place on a plate in the microwave. Cook on full power for 5 minutes then check to see if it's tender with a fork. Add on more incremental time if it's not tender. The total time it takes will vary depending on how big the potatoes are.
Oven - Pierce the potatoes several times all over and place on a baking tray. I like to line my tray with baking parchment or a silicone mat because juice tends to come out and makes the potatoes stick to the tray otherwise. Put in a preheated to 425°F (215°C) oven and bake until tender. The time it takes will vary depending on the size of the potato but for a medium one, it's usually about 45 minutes. Check with a fork after that time and return to the oven if they aren't tender.

Once they are cooked, remove, allow to cool and store in the fridge until needed. They will keep for 4 to 5 days in a sealed container.

Recipe