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This fall-flavored Sweet Potato Smoothie tastes just like sweet potato pie! It’s an easy, creamy breakfast or snack made with roasted sweet potatoes, vanilla protein powder, winter spices, and plant milk. Vegan and Gluten-Free, Nut-Free Option.
Craving dessert for breakfast? This Creamy Sweet Potato Smoothie has you covered! Cooked sweet potatoes are blended with plant milk, vegan protein powder, ginger, and cozy winter spices to give you a luxurious smoothie that tastes just like sweet potato pie.
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A Fall Smoothie That Tastes Like Pie
Year after year, I run into the same issue after Thanksgiving: my fridge is almost bursting from the leftovers. Filled with mashed potatoes, vegan turkey, and desserts, it’s the time of year when I forget about grocery shopping and survive on leftovers until there’s finally room in my fridge again.
One recipe that’s a complete lifesaver during the holidays is this Vegan Sweet Potato Smoothie. It’s the best way to transform my leftover roasted sweet potatoes into a creamy smoothie that tastes just like my Vegan Sweet Potato Pie! Even if it’s not the holiday season, it’s a great way to enjoy and use up those leftover sweet potatoes that are sitting in your fridge.
What’s better is that this fall smoothie is good for you. The sweet potatoes pack it with beta-carotene, while the vegan protein powder keeps you full. The best part? The comforting winter spices and naturally sweet sweet potatoes make it feel as indulgent as dessert, keeping you sipping long after the leftovers are gone.
What You Need for a Roasted Sweet Potato Smoothie
Other than the roasted sweet potatoes (leftover or cooked fresh), this creamy smoothie gets its comforting fall flavors and indulgent texture from less than 10 simple ingredients:
- Roasted Sweet Potatoes: when roasted in the oven, sweet potatoes’ hidden sweet, nutty, and caramelized flavors come out and give this smoothie the fall flavors it’s known for. If you don’t have leftover potatoes in your fridge already, I recommend cooking a batch on the weekend so you have plenty to blend throughout the week. Any extras can be tossed in my Kale & Sweet Potato Quinoa Salad! If you don’t have roasted sweet potatoes, I also include microwave instructions in the recipe notes.
- Frozen Banana: blending just 1 frozen banana takes the creaminess to a whole new level (you won’t even taste it).
- Non-Dairy Milk: use your favorite store-bought or homemade plant milk. Soy, oat, almond, or cashew milk are all great options.
- Vanilla Protein Powder: the protein powder is technically optional in this smoothie, but I find that it does make it extra filling and sweet. If you don’t have vegan protein powder, I recommend replacing it with 2 or 3 teaspoons of maple syrup and a dash of vanilla extract so you don’t miss out on the sweetness.
- Ginger: fresh ginger and sweet potatoes are a perfect match during fall! Use either fresh or ground ginger here. Fresh ginger adds an almost spicy pop of flavor, while ground ginger is a little milder.
- Warm Spices: this fall smoothie just wouldn’t be complete without a dash of cinnamon and nutmeg. For extra comfort, add some cardamom, too!
How to Make a Sweet Potato Smoothie
- Add all of the ingredients to a high-speed blender and blend until the smoothie is thick and creamy.
- Pour it into a glass and enjoy!
Caitlin’s Cooking Tips
- How to roast sweet potatoes in the oven: Scrub the potatoes, pierce them all over with a fork, and place them on a lined baking sheet. Bake at 420ºF for 45 to 55 minutes or until they’re puffed up and oozing a golden liquid from the puncture holes.
- How to steam sweet potatoes in the microwave: Scrub and pierce the potatoes, then microwave them for 3 minutes on a microwave-safe plate. Flip and microwave for another 2 minutes or until they’re soft. Note that microwaved potatoes will not be as sweet and flavorful as roasted potatoes.
- Freeze the roasted sweet potatoes overnight: For a creamy, ice-cold smoothie, make this with frozen roasted sweet potatoes instead of refrigerated potatoes (omit the frozen banana from the recipe if you do this). The smoothie will be quite thick this way, but you can always thin the texture by blending in additional splashes of milk or water.
Serving Suggestions
This sweet potato smoothie makes for a delicious breakfast to sip on post-Thanksgiving, when you’re craving cozy fall flavors, or whenever you need something quick and filling in the morning. It’s even great for dessert! Sip on it as-is, top it with my Easy Vegan Granola for breakfast, or add a dollop of vegan whipped cream on top to make it feel like a slice of pie.
If you’re looking for more vegan smoothie recipes that taste like dessert, you’ll love this Healthy Carrot Cake Smoothie, this Golden Milk Mango Smoothie, and this Chocolate Hemp Smoothie!
How to Store a Sweet Potato Smoothie
While this smoothie is best enjoyed as soon as it’s done blending, you can store any extras in an airtight container in the fridge for up to 1 day. It will likely separate and become thinner, but it will still taste great. Just give it a shake or quickly blend it (with or without an extra cube or two of frozen sweet potato or banana) before serving.
You can also freeze the leftover sweet potato smoothie. Pour the remaining smoothie into an ice cube tray, freeze until they’re solid, and transfer the smoothie cubes to a freezer-safe container for up to 1 month. Blend two or three cubes with a splash of milk or a scoop of yogurt until creamy before serving.
Want to batch this smoothie for meal prep? Add the ingredients (except for the yogurt and milk) to a freezer bag and freeze for up to 2 months. Blend with the yogurt and milk (plus any extra liquid, as needed) when you’re ready, then enjoy!
Substitutions and Variations
- Sweet Potato Substitutions: Make this with an equal amount of roasted butternut squash or pumpkin instead. Or, try all three to see which one you like best!
- Nut-Free Option: Omit the almond butter or replace it with your favorite seed butter.
- Banana Substitutions: I love how the frozen banana gives this smoothie a unique creaminess, but you can easily replace it with 1 cup of frozen cauliflower or chopped zucchini. Just adjust the sweetness to taste.
- Yogurt Substitutions: Omit the yogurt and use an additional 1/3 cup of plant-based milk or water and a small squeeze of lemon juice in its place.
- Optional Add-Ins: Blend in a scoop of chia seeds, hemp hearts, or ground flaxseed to give your smoothie a boost of fiber and healthy fats.
Recipe FAQs
You can use raw sweet potatoes in smoothies, but they should be finely grated with a box grater to help them blend easily. Note that your smoothie will not be as smooth and creamy as the version made with roasted potatoes.
I like to keep the skin on for extra fiber, but you can remove it after roasting if you prefer. It should slide off the cooled potatoes easily.
No, they are very different. Yams are much starchier, pale in color, and have a mild flavor. Sweet potatoes taste sweet and buttery, and are bright orange.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sweet Potato Smoothie
Ingredients
- 1/2 cup roasted sweet potato* about 1/2 medium potato; see recipe notes for instructions
- 1 cup soy, oat, almond, or cashew milk plus more to taste
- 1 serving vanilla protein powder OR 2-3 teaspoons maple syrup
- 1 frozen banana
- 1/2 cup unsweetened nondairy yogurt
- 1 tablespoon almond butter
- 1/2-1 ” fresh ginger depending on preference; or sub 1/2 teaspoon dried ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg and/or cardamom optional
- Small pinch of salt
- Optional add-ins: 1 chia seeds hemp hearts, or ground flax seed (to add fiber and/or healthy fats)
Instructions
- Blend: Add all ingredients to a high-speed blender and blend for 45 to 60 seconds, or until smooth. If the smoothie is too thick for your liking, thin it out with additional milk or water in 1/4 cup (60 ml) increments. I used a sweet potato from the fridge, but if yours is frozen you will need additional liquid to blend.
- Serve: Serve immediately and enjoy!
Recipe Video
Recipe Notes
- Roasted Sweet Potatoes: You can use leftover roasted sweet potatoes or even butternut squash or pumpkin for this recipe. I like to roast a big batch at the start of the week for meal prep!
- Oven/Toaster Oven: Scrub the sweet potatoes well and pierce the skin several times with a fork or sharp knife. Place on a lined baking sheet and bake at 420F for 45 to 55 minutes, until the potatoes are puffed up and oozing a golden liquid from the puncture holes. Let cool slightly before slicing into coins; I like to leave the skin of the sweet potato on for extra fiber, but you can also take it off before slicing; it should fall off easily.
- Microwave: Scrub the sweet potatoes well and pierce the skin several times with a fork or sharp knife. Place on a microwave-safe plate or paper towel and microwave for 3 minutes, then carefully flip and microwave for 2 additional minutes. Let cool slightly before slicing into coins; I like to leave the skin of the sweet potato on for extra fiber, but you can also peel it off before slicing.
- Protein Powder vs. Sweetener: I like to use protein powder in this smoothie for a protein boost, but you can also leave it out. I recommend adding 2-3 teaspoons of maple syrup to make up for the sweetness, and a dash of vanilla extract if you’d like some of that flavor too!
- Banana Substitutions: Frozen banana adds a unique creaminess to the recipe, but you can also replace it with 1 cup of frozen cauliflower or chopped zucchini, then adjust the sweetener to taste. Or, use a full sweet potato but freeze it ahead of time!
- Yogurt Substitutions: You can omit the yogurt and add an additional 1/3 cup of plant-based milk or water to the blender if you desire. I’d also recommend adding a small squeeze of lemon juice to add a touch of acidity to the smoothie.
- Make-Ahead Smoothie Bags: For an easier breakfast you can opt to batch this smoothie; add all ingredients except for the yogurt and milk to a freezer-safe bag, then freeze for up to 2 months! When you are ready to enjoy, add the contents of the bag to a blender along with the yogurt and milk. You will most likely need to add a little extra liquid, since the sweet potato is frozen as well.
