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I’m Jen Hansard, mom of two, ultra runner and lover of green smoothies, coffee & tacos. I took my family's health into my own hands while broke and without health insurance...and have helped 1 million+ other families along the way.

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Thanksgiving In Your Mouth


We create this special Thanksgiving in Your Mouth Smoothie with just enough spice and sweet potato – perfect for the holiday season!

Thanksgiving in Your Mouth-10

The produce in my CSA basket is changing colors just like the season. I can tell autumn is here because this week I got my first basket with sweet potatoes in it. We baked them all in the oven, ate some with butter and saved some for this week’s very special green smoothie with sweet potato recipe – Thanksgiving In Your Mouth. I have been wanting to try this recipe  and this was the week I had all the ingredients. It was like dessert — it’s that good! And it’s incredibly filling— I shared the smoothie with my husband and we both had a Thanksgiving party in our mouths. It was incredible, and didn’t taste a hint like spinach, which from the look of it is very surprising!

This recipe is featured in the “Delicious Desserts” chapter of our book: Simple Green Smoothies. There are over 100 green smoothie recipes in the book along with a 10-day kickstart (10 recipes with shopping lists).
You can order the book right here!

Thanksgiving in Your Mouth-4

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THANKSGIVING IN YOUR MOUTH

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Breakfast, Drinks

Description

This is what I am talking about! Thanksgiving in your Mouth green smoothie is the next best thing to a pumpkin spiced latte… and WAY healthier. Serve with a dash of nutmeg on top (mine was more like a spoonful of nutmeg…and it was so gooooood). Happy fall to you!


Scale

Ingredients

  • 2 cups fresh spinach
  • 2 cups almond milk (unsweetened)
  • 1/4 cup water
  • 1 cup sweet potato (cooked)
  • 2 cups mango
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Instructions

  1. Blend spinach, almond milk and water until smooth.
  2. Next add remaining ingredients and blend again.


Notes

* Bake sweet potato at 400 degrees for 45 minutes. Then chill in fridge until ready to use. Use at frozen mango to make the green smoothie cold.

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  1. Melanie

    December 8th, 2012 at 7:45 am

    My son is allergic to nuts. Can I use soy milk? Any other suggestions?

  2. Jen H

    December 8th, 2012 at 7:50 am

    You can absolutely substitue with soy milk or even rice milk (we recommend unsweetened). It will still give it a nice creamy consistency and the flavor won’t change much either— definitely a good solution.

  3. Talitha

    November 11th, 2015 at 5:42 pm

    Question, making the pumpkin smoothie, can I use pumkin soy milk with spinach and banana. I don’t think I have pumpkin spice,I need to get more Chia seeds.

  4. SGS Rawkstar

    November 12th, 2015 at 8:09 am

    Hi Tabitha,

    It’s worth a try, but why not try making you’re own pumpkin spice! 🙂 We’ve included our own easy + simple recipe in our Let’s Eat Meal Plan (http://rawkstarmarketplace.com/collections/meal-plans/products/lets-eat). We also love this recipe from Cafe Johnsonia…

    http://cafejohnsonia.com/2014/09/diy-homemade-pumpkin-pie-spice-blend-kicked-notch.html

  5. larry taffel

    November 19th, 2015 at 7:16 am

    Nutrition Analysis.
    Is it available?

  6. SGS Rawkstar

    November 19th, 2015 at 11:18 am

    Hi Larry,

    We personally don’t count calories, so we don’t include them in our recipes at this time. You’ll find that when you consume more nourishing whole fruits and veggies, you will not only feel full longer, but you’ll also have lessened cravings for high-calorie, nutritionally empty foods. So in the end it balances out. But we know many people would like to have calorie info. Three great resources for tracking calories are Self Nutrition Data, and the phone apps: My Fitness Pal and Lose It.

  7. Judi

    November 19th, 2015 at 7:17 am

    Can you share what the calorie count is per serving?

  8. SGS Rawkstar

    November 19th, 2015 at 11:18 am

    Hi Judi,

    We personally don’t count calories, so we don’t include them in our recipes at this time. You’ll find that when you consume more nourishing whole fruits and veggies, you will not only feel full longer, but you’ll also have lessened cravings for high-calorie, nutritionally empty foods. So in the end it balances out. But we know many people would like to have calorie info. Three great resources for tracking calories are Self Nutrition Data, and the phone apps: My Fitness Pal and Lose It.

  9. Jamie

    November 25th, 2015 at 7:55 am

    Hi! I love your website and have been making your smoothies almost every day since I found your site this summer. They are an absolute staple for my husband and I now! On this recipe, could I use canned pumpkin instead of the sweet potato? Thanks!

  10. SGS Rawkstar

    November 30th, 2015 at 8:22 am

    Hi Jamie,

    Of course you can! The roasted sweet potato adds a great hint of sweetness to this recipe, that you might be missing if you use canned pumpkin. If you’re missing that sweetness, add the natural sweetener of your choice! We love using options like Maple Syrup, Honey, Fresh Dates, and Banana.

    https://simplegreensmoothies.com/healthy-eating/natural-sweeteners

  11. Effy

    November 25th, 2015 at 9:48 am

    Looks so good! Making me jealous that I live outside the US where fruits come in seasons (e.g., no such thing as fresh strawberries and mangoes together!).

    So mango is only here in the summer… 🙁

    I guess I can substitute canned peach or pineapple (also out of season)…

  12. SGS Rawkstar

    November 30th, 2015 at 8:24 am

    Hi Effy,

    When our favorites are out of season we love reaching for frozen fruit. Are frozen fruits available where you are? Canned fruit is definitely an option, just know, even when stored in their natural juices canned fruit will have additional sugar. So take that added sugar into consideration when blending.

    Hope this helps!

  13. Vicky

    November 26th, 2015 at 2:41 am

    I’ve just had my second attempt at the thanksgiving smoothie and I’m not sure what I’m doing wrong. I usually have great success with your smoothies. It’s come out too thick and too “green” tasting. I ended up doubling the water and spice (plus I used mixed/pie spice over nutmeg the second time) and added some honey. Was the sweet potato 1/2 cup cooked or 1/2 cup raw then cooked? Wondering if it had too much in it.

  14. SGS Rawkstar

    November 30th, 2015 at 8:28 am

    Hi Vicky,

    Thanks for reaching out. You said you doubled the water in this recipe, did you make sure and include the 2 cups of almond milk as well? And you’re on the right track! If you find this recipe too thick, just up your liquid base until you reach the consistency you like.

    Too green? Try adding a little more mango to help balance the leafy flavor.

    And it’s 1 cup of cooked sweet potato. I like to roast a sweet potato, roasting releases the natural sugars in the vegetable, then I scoop out the sweet goodness, and once chilled, I add a 1 cup serving of cooked sweet potato to this recipe.

    Hope this helps!

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