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This sweet potato smoothie recipe 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 a sweet potato pie and a Thanksgiving smoothie 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.
Why This Smoothie Rawks
Don’t let the pie-like flavor of this sweet potato smoothie fool you—it’s packed with powerhouse ingredients that nourish your body for a true nutritional win! Here are the key benefits that make this recipe a must-have:
- The spinach in this smoothie is a leafy green that contains dietary fiber, which protects the body from a number of conditions including diabetes, stroke, hypertension and cardiac disease. Using spinach is a fantastic way to sneak in more veggies.
- Sweet potatoes are loaded with beta-carotene, vitamin A, vitamin B6, vitamin C, potassium, calcium, 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 including healthy fats.
- Mango is a stone fruit that has 67% of the RDI of vitamin C, 20% of copper and 18% of folate in one serving…awesome!
- Cinnamon is an ancient spice that lowers blood sugar. It also has anti-inflammatory properties.
Sweet Potato Smoothie Ingredients
This sweet potato smoothie has an all-star list of ingredients that will fuel your day and deliver the warm, inviting flavors of the season with every sip!
- Spinach: Don’t worry, you won’t even taste it! Grab some fresh baby spinach to sneak in those greens. Bright, crisp leaves are the best choice for blending smoothly.
- Sweet potato: Cooked sweet potato is what makes this smoothie so creamy and satisfying. Baking it in the skin keeps all the good stuff locked in. Choose firm, orange-fleshed ones for that natural sweetness. They can also be used in savory recipes like my Loaded Sweet Potato or used in something sweet like this lovely blend.
- Mango: Frozen mango is a lifesaver here—it adds the perfect pop of tropical sweetness. If you’re using fresh, make sure to freeze it beforehand for that thick, dreamy texture.
- Cinnamon and Nutmeg: These two are the MVPs of Fall flavors. A sprinkle of each brings cozy, warm spice that makes this smoothie taste like pie in a glass.
- Almond milk: Unsweetened almond milk keeps this smoothie creamy and light. Try to make your own almond milk, or use my comprehensive guide for the best almond milk brands.
How to Make a Sweet Potato Smoothie
My sweet potato smoothie takes 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 it:
- Bake the sweet potato in an oven at 400°F for 45 minutes or microwave it for five minutes until fork-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 Sweet Potato Smoothie Add-Ins
This sweet potato smoothie recipe is naturally thick 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 sweet potato 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.
- This smoothie has 5.9 grams of protein per serving, but I like adding my homemade protein powder for a boost when using it as a meal replacement. Made with hemp protein, chia seeds, and flaxseed, it’s a clean, plant-based option that adds 10 grams of protein and 5 grams of healthy fat. This helps keep you feeling full and fueled making it a great sweet potato smoothie for weight loss.
- To add more natural sweetener, use a frozen banana, maple syrup or even some vanilla extract for a splash of warmth.
Common Questions
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.
Absolutely! Sweet potatoes are an awesome addition to smoothies. They bring a natural sweetness, a creamy texture, and are packed with nutrients like fiber, vitamins A and C, and antioxidants. Plus, they blend well with other ingredients like fruits, almond milk, or even a pinch of cinnamon for a cozy, dessert-like smoothie that’s still healthy. If you’re looking for something delicious and nourishing, sweet potatoes are definitely worth a try in your next smoothie!
Yes, you can absolutely freeze a sweet potato smoothie! Freezing it is a great way to meal prep and enjoy it later. Just pour the smoothie into a freezer-safe container, leaving a little room for expansion, and pop it in the freezer. When you’re ready to drink it, let it thaw in the fridge overnight or blend it again for a quick refresh.
More Sweet Potato 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.
- Healthy Pumpkin Smoothie: Pumpkin smoothie loaded with leafy greens and spices.
- Maple Pumpkin Fall 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.
If you make this sweet potato smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Sweet Potato Smoothie
Ingredients
- 1 cup spinach
- 1 cup almond milk unsweetened
- 2 tbsp water
- ½ sweet potato cooked (see notes)
- 1 cup mango frozen
- ½ tsp ground 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.
Equipment
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.
yes on sweet potato NOOOOOOOOOOO on almond milk it has lectins in the peel of almonds blanched ok. no fruit needed too much sugar. alternative jicama. brussell sprouts , califlower, avocodo, flax seed meal, hemp shelled seed, marine collagen and 100 percent Cacao and mint leaves, romaine leaf. in a vitamix. the spinach leaf has on leaf cell structures that retard your immune system.
Thanks for the feedback, Arthur. I’ll have to do some research on that!
I tried this one today. Creamy, tasty, and oh so good for the body! Will be making it again. Another winner! I love how green it looks, especially with an extra 1/2 cup of spinach. Jen, you are a Genius. God bless you and may you receive more creamy and heavenly smoothie ideas!
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!
canned sweet potato has cane sugar no bueno, it 5 min in a microwave
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. 🙂