Sweet potato smoothie for thanksgiving with mango

Sweet Potato Smoothie with Mango

PUBLISHED: 10.6.2020  |  SHARE:

This special sweet potato smoothie, aka “Thanksgiving in Your Mouth” is perfect to keep you healthy & festive all through the fall.

This special sweet potato smoothie, aka “Thanksgiving in Your Mouth” is perfect to keep you healthy & festive all through the fall.

Our local farm just posted signs for their annual pumpkin patch, so fall is definitely in the air around here (even if it’s still in the 80s every day). I talk a lot about seasonal eating. It’s not just for the quality and flavor, eating seasonally also gives the body the max amount of nutrients. This sweet potato smoothie recipe capitalizes on the flavor and nutrients of sweet potatoes, and I can’t wait for you to try it!

fall has arrived with this sweet potato smoothie, displayed on a cutting board with fresh mango, sweet potato, almonds, spinach, and cinnamon

Sweet potato smoothie recipe ingredients

This smoothie recipe offers a rawkstar list of ingredients that will fuel your day.

  • Spinach– contains dietary fiber, which protects the body from a number of conditions including diabetes, stroke, hypertension, and cardiovascular disease.
  • Sweet potato– loaded with beta-carotene, vitamin B6, vitamin C, potassium, and fiber. Cooking the sweet potato (which is needed for this smoothie recipe) inside its skin helps it retain up to 92% of its nutritional profile.
  • Mango– this stone fruit has 67% of the RDI of vitamin C, 20% of copper, and 18% of folate in 1 serving.
  • Cinnamon– an ancient spice that lowers blood sugar. It also has anti-inflammatory properties.
  • Almond milk– helps provide a protein boost to the smoothie. Make it at home, or use my comprehensive guide to buy it.
beautifully plated sweet potato smoothie recipe topped with cinnamon.

Adding protein to this sweet potato smoothie

While this sweet potato smoothie recipe contains 5.9 grams of protein per serving, I like to add a bit more if I’m using it as a meal replacement. I suggest adding Protein Smoothie Boost, because it is the cleanest, plant based protein powder on the market. It offers 10 grams of additional protein, as well as 4 grams of healthy fat. When adding 1 serving of Smoothie Boost to this recipe, I also add in a little more liquid to offset the extra thickness it adds.

sweet potato smoothie in a glass jar on a cutting board surrounded by whole sweet potatoes and spinach.

Other sweet potato recipes

Honestly, sweet potatoes are a super affordable + delicious way to embrace the flavors of fall. I use them in all kinds of recipes, and hope that you’ll try adding them to your regular grocery rotation as well! While this sweet potato smoothie is great, check out some more of my fav sweet potato recipes below:

Savory sweet potato noodles

My take on one of my fav Thai dishes, Pad Thai, this recipe checks all the boxes. Delicious, filling, and super fun to make. This takes ‘take out’ to a whole new level.

Vegan sweet potato with kale slaw

Originally created for my very first cleanse, Fresh Start Autumn, this recipe is a fan favorite. The kale slaw provides a tangy finish to roasted sweet potato as well as a dense nutritional profile.

Spiralized taco salad

This is a taco salad my whole family will eat. I promise you won’t miss the meat, because there are so many great flavors and textures already in this dish.

Hemp heart veggie bowl

When people ask me how I get protein when eating a plant based diet, I give them this recipe. Tons of veggies, yet contains 12 grams of protein. This hemp sauce can be used in a number of dishes, though it shines in this one.

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Sweet potato smoothie for thanksgiving with mango

Sweet Potato 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

  • 1 cup fresh spinach
  • 1 cup almond milk (unsweetened)
  • 2 tbs water
  • 1/2 sweet potato (cooked)
  • 1 cup mango
  • 1/2 teaspoon ground cinnamon
  • 1/2 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 frozen mango to make the green smoothie cold.

Keywords: sweet potato smoothie, thanksgiving smoothie

What are some of your fav fall recipes? I’d love it if you shared them in the comments below! Oh, and let me know if you give this sweet potato smoothie a sip.

COMMENTS
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  1. Michelle says:

    Another great one! Thank you!!

  2. Kathy says:

    Sounds delicious! This would be a great way to sneak sweet potatoes to my youngest who isn’t crazy about them!

  3. Kim says:

    This recipe is a fall staple in our house! Delish.

  4. Amanda says:

    This recipe has become a family tradition on Thanksgiving morning!

  5. Erin says:

    I was skeptical how the mango would pair with the sweet potato, yet it tasted perfectly balanced, and not too sweet! Another fall fav added to my list.

  6. Sheri says:

    I made this this morning, I didn’t have mangoes but had frozen pineapple and substituted that like you suggested. Other than adding a tablespoon of cacao powder followed the recipe exactly and omg so good. Definitely adding to my morning smoothie rotation. So good thank you

  7. Rebecca says:

    Delicious!!! I had a leftover roasted sweet potato so this was perfect. I make a green smoothie almost every day and this was a nice change from my usual frozen fruit. Between the mango and sweet potato is was almost too sweet πŸ˜‰ if there is such a thing. I usually use coconut water as my base and also added a few pieces of frozen avocado. I will definitely be making this again over the next few months.

    • SGS Rawkstar Jess says:

      This one is so good and I love the fall flavor! So glad we could help you find a use for your leftover sweet potato. πŸ™‚

  8. Tobi says:

    I have started my 30 day green smoothie challenge again this year to deal with the stress this year has definitely brought all of us. I started do the green smoothie again after I had to move back in with my parents. Now the whole family has a green smoothie each morning or a a healthy snack through out the day. Definitely going to try this sweet potato one during the weekend.
    Some of my favorite fall recipes is stuffed acorn squash. Sweet is with cinnamon and apples. Savory ground turkey and different veggies and apples for sweetness. Going to play around with a few flavors this season and see if I can come up with a twist on a family classic.

    • SGS Rawkstar Jess says:

      That sounds great, Tobi! We love to hear about families enjoying green smoothies together. πŸ™‚

  9. Dawn says:

    This is delicious! A fall favorite!

  10. Ashlee says:

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

  11. Jessica says:

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

  12. Kim says:

    I love this one! It reminds me of fall. πŸ™‚

  13. 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!!

  14. 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.

    • SGS Rawkstar Jess says:

      Smoothie too thick, Dani? Def adding more liquid until it gets to your desired consistency is the way to go. πŸ™‚

  15. Olivia says:

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

  16. kate t says:

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

  17. 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!

  18. 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… πŸ™

    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!

  19. 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!

  20. 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.

  21. 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.

  22. 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.

  23. 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 eitherβ€” definitely a good solution.

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