Sweet Potato Smoothie
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.
Servings 1 serving
Calories 448kcal
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!
Video
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.
Nutrition
Calories: 448kcal | Carbohydrates: 64g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 174mg | Potassium: 1109mg | Fiber: 9g | Sugar: 30g | Vitamin A: 10440IU | Vitamin C: 44mg | Calcium: 577mg | Iron: 3mg