This sweet potato smoothie is the perfect transition into Fall. It’s still nice and refreshingly cool because we aren’t quite into fall-ish weather, but seriously tastes like Thanksgiving in your mouth; which was my original name for this treat. I know a smoothie with sweet potato might sound a bit odd, but you have to give it a try.
Moving to Oklahoma from Florida, I was reminded that most of the United States has actual seasons. Fall is such a beautiful one. From the start of school and Friday night football games to cooler weather and bonfires, this season holds so much.
I can get stuck in a rut blending the Best Green Smoothie during this busy time. This fun and funky smoothie is the perfect way to get out of that rut and start transitioning into seasonal eating.
If you find yourself in the midst of this crazy time as well then blend along with me. You really won’t regret it. It might not be cool enough for Roasted Red Pepper Soup or a Hemp Hearts Veggie Bowl but we can definitely still blend smoothies!
Table of Contents
Recipe Ingredients
This smoothie recipe offers a rawkstar list of ingredients that will fuel your day.
- Spinach: This leafy green contains dietary fiber, which protects the body from a number of conditions including diabetes, stroke, hypertension and cardiovascular disease.
- Sweet potato: Sweet potatoes are 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. They can be used in savory recipes like my Loaded Sweet Potato or used in something sweet like this lovely blend.
- Mango: This stone fruit has 67% of the RDI of vitamin C, 20% of copper and 18% of folate in one 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. Try to make your own almond milk, or use my comprehensive guide for the best almond milk brands.
Adding Protein
While this 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 my homemade protein powder because it is the cleanest, plant-based protein powder on the market.
Made with just hemp protein, chia seeds and flaxseed, this is the cleanest powder I can find, which is why I make my own.
It offers 10 grams of additional protein, as well as five grams of healthy fat. Since this is already a creamy smoothie, I add in a little extra liquid if boosting with protein powder to help my blender still easily blend.
How to Blend Smoothie with Sweet Potatoes
Most of my smoothie recipes take five minutes or less to blend. This one does have a bit of prep as you need a tender potato. Here’s how I make this sweet potato smoothie:
- Either bake the sweet potato in an oven at 400°F for 45 minutes or microwave it for five minutes until tender, to start. No matter how you heat it up, make sure to poke holes through the skin to ensure nothing explodes while baking. You want a cooked sweet potato for this recipe.
- Blend the spinach and almond milk until there are no leafy chunks left.
- Add the remaining ingredients and blend again until smooth. You choose whether to peel your cooked potato or keep the skin on during blending… I’ve had it both ways!
- Pour into your favorite glass and enjoy!
This is a no banana smoothie, yet it doesn’t skimp on creaminess or sweetness!
Easy Add-Ins
This smoothie is a thick one so be sure to add more liquid with each of these additions to ensure your blender can still easily blend up a good result.
As-is this is a filling snack smoothie. If you want a heartier version, add almond butter (or the nut butter of your choice) or Greek yogurt. Keep it dairy-free by adding in some vegan yogurt.
To add more natural sweetener, use a frozen banana, maple syrup or even some vanilla extract.
FAQs
While you can eat a sweet potato raw, I recommend using a cooked one for a smoothie. You can actually batch-cook sweet potatoes and then freeze them in single servings for future use; it’s easy! Just bake at 400°F for 45 minutes or until fork tender. Or microwave for five minutes. Just make sure to poke holes in the potatoes so they don’t explode while baking.
You should always consult your certified practitioner to know what foods will help you during pregnancy. Look for ingredients rich in folate and iron, as well as any other nutrients you want to capitalize on while pregnant to keep you energized, regular and both you and your baby thriving.
Sweet potatoes are so much fun to use as they pair well with both sweet and savory ingredients. I am choosing sweet ones for this smoothie and am pairing my sweet potato with almond milk, mango, cinnamon and nutmeg.
More Autumn Smoothie Recipes
I try to eat as seasonally as I can. Fall is an easy time to do this with a wide variety of fun and delicious produce to choose from. Here are a few of my favorite smoothies to blend this season:
- Green Pear Smoothie: Another great seasonal transition smoothie.
- PCOS Smoothie: This lovely smoothie has nourishing ingredients that can be used in a PCOS diet.
- Apple Celery Smoothie: A bright, truly green smoothie.
- Green Pumpkin Smoothie: Pumpkin smoothie loaded with leafy greens and spices.
- Maple Pumpkin Smoothie: The ultimate Autumn pleasure, a delightful, warming (yet chilled!) smoothie.
- Warm Chai Smoothie: For those days that start with a chill in the air.
What are some of your favorite 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.
Sweet Potato Smoothie
Equipment
Ingredients
- 1 cup spinach
- 1 cup almond milk unsweetened
- 2 tbsp water
- ½ sweet potato cooked (see notes)
- 1 cup mango frozen
- ½ tsp cinnamon ground
- ½ tsp nutmeg ground
- 1 serving homemade protein powder optional
Instructions
- Blend spinach, almond milk and water until smooth.
- Next add remaining ingredients and blend again.
Video
Notes
- To cook sweet potato: Line a baking sheet with parchment paper. Scrub sweet potato with water, then dry and poke all over with holes using a fork. Bake at 400°F for 45 minutes or until potato is fork tender. Then chill in fridge until ready to use. Alternatively, scrub sweet potato and poke with holes then microwave for 5 minutes or until fork tender.
- Use at least 1 frozen ingredient for a refreshingly cool smoothie.
- Swap spinach for the leafy greens of your choice.
- Feel free to add in some homemade protein powder or plant-based vanilla protein powder; make sure to add extra liquid if doing this to ensure your blender still has an easy time.
Now THIS is how you get ready for fall! I was so surprised about how creamy a smoothie with sweet potato would be.
So true! I’m all for sweet potato flavor in Fall, Olivia!
I tried looking for canned sweet potato yet couldn’t find any. Where do you recommend getting this (to save time cooking a sweet potato).
Great question! Yams can be swapped in for sweet potatoes in a pinch. We think you’ll have a much easier time finding canned yams instead at most any grocery or super store.
My grocery store carries frozen sweet potatoes. Sometimes they’re near the frozen vegetables, and sometimes there near the frozen fruit so you may have to search for them.
I’ve only seen canned yams, but I’d bet canned pumpkin can be used interchangeably if you can’t find the yams or sweet potatoes.
I hope this helps, happy blending!
Another great one! Thank you!!
You’re so welcome!!
Sounds delicious! This would be a great way to sneak sweet potatoes to my youngest who isn’t crazy about them!
Awesome, Kathy! How did your kiddo like the smoothie?
This recipe is a fall staple in our house! Delish.
Same here, Kim! It’s sooo good. 🙂
This recipe has become a family tradition on Thanksgiving morning!
What a great tradition, Amanda! 😀
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.
They really work well together, don’t they?! 🙂
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
Sheri, those sound like great subs and additions! Glad you loved it!!
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 😉 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.
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. 🙂
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.
That sounds great, Tobi! We love to hear about families enjoying green smoothies together. 🙂