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Sweet Potato Smoothie with Mango


This special sweet potato smoothie, aka “Thanksgiving in Your Mouth” is perfect to keep you healthy & festive this holiday season.

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 sweet potato smoothie.

Can I use raw sweet potato?

Sweet potatoes are extremely starchy in their raw form. Yet once you bake them, they break down their starches and convert to delicious natural sugars. This makes them super tasty in a smoothie without adding and any highly refined sugar either.

I have been wanting to make a Thanksgiving Smoothie and this was the week I had all the ingredients. It was like dessert — it’s that good! And it’s incredibly filling and healthy— 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!

Sweet Potato Smoothie Recipe using Mango

This recipe turned out so good, I included it in my best-selling smoothie recipe 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). If you are wanting to take your smoothie game up a level when it comes to your health, this book is for you!

How do you thicken a smoothie?

You’re in luck because this smoothie is naturally thick, thanks to the sweet potato and mango. Yet if you find a smoothie that’s a bit too watery for your liking, you can always thicken it with a few natural plant-powered ingredients:

  • sweet potato
  • banana
  • avocado

For more of my go-to natural thickeners in a smoothie, check this article.

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Thanksgiving in your Mouth Smoothie

  • Author: Jen Hansard
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Drinks
  • Method: blending
  • Cuisine: healthy

Description

This is what I am talking about! This sweet potato 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.

Keywords: sweet potato smoothie, thanksgiving smoothie

Tags:    /   Categories: Recipes, Smoothies 

By: Jen Hansard | Updated: 9.20.2012 | COMMENTS: 28

COMMENTS
28

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  1. Dawn says:

    This is delicious! A fall favorite!

  2. Ashlee says:

    This is like a comfort food smoothie; it’s good warmed up too!

  3. Jessica says:

    Such a delicious smoothie. Love making this in the fall.

  4. Kim says:

    I love this one! It reminds me of fall. 🙂

  5. Amanda says:

    I love this recipe so much! Anytime I have extra sweet potatoes on hand after roasting, I freeze them for this very recipe!!

  6. Dani Mitchell says:

    Okay, so I made this and it was way too thick for me. I added more almond milk and that helped a lot. I liked the flavor and how I felt from this smoothie recipe, so I’ll rate it a 4 star. It would be a 5 star if the thickness wasn’t so intense.

  7. Olivia says:

    Mmmm… Might try this on Thanksgiving morning to counteract all the other stuff I’ll eat later in the day!

  8. kate t says:

    Whats a good substitute for mango as I’m allergic?

  9. Vicky says:

    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.

    • SGS Rawkstar says:

      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!

  10. Effy says:

    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)…

    • SGS Rawkstar says:

      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!

  11. Jamie says:

    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!

    • SGS Rawkstar says:

      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

  12. Judi says:

    Can you share what the calorie count is per serving?

    • SGS Rawkstar says:

      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.

  13. larry taffel says:

    Nutrition Analysis.
    Is it available?

    • SGS Rawkstar says:

      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.

  14. Talitha says:

    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.

    • SGS Rawkstar says:

      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

  15. Melanie says:

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

    • Jen H says:

      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.

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