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This sweet potato smoothie tastes like a slice of sweet potato pie in a glass—creamy, cozy, and lightly spiced with cinnamon—but it’s served cold, so it’s the perfect bridge between summer and fall. I originally called it my “Thanksgiving smoothie,” and one sip will tell you why.
It sounds a little odd. It’s a little odd. And it might become your favorite fall smoothie.
Table of Contents
Why You’ll Love It
Don’t let the pie-like flavor fool you—this sweet potato smoothie is made from a handful of simple, whole foods, and it’s one of the coziest blends I make all fall. Here’s what makes it a keeper:
- It tastes like dessert without any added sugar. Cooked sweet potato and mango bring all the sweetness, and cinnamon gives it that warm, pumpkin-pie vibe.
- It’s thick and creamy, no banana required. The texture is closer to a custard than a typical fruit smoothie, which makes it feel filling and satisfying.
- It’s a sneaky way to get your greens. A full handful of spinach blends right in and completely disappears behind the sweet potato and mango.
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. Learn how to freeze spinach for creamy smoothie results.
- 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, learn to cut mango and make sure to freeze it beforehand.
- 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. You can check out my guide to make almond milk or you can also explore the list of my favorite almond milk brands.
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How to Make 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!
Even though this smoothie has no banana, it’s still creamy and sweet! If you love banana-free options, try these no banana smoothie recipes. In case you’re new to smoothies, check out my guide on how to make a smoothie.
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, it’s a satisfying smoothie on its own. For a creamier, more filling version, blend in a spoonful of homemade nut butter or Greek yogurt—or keep it dairy-free with coconut yogurt.
- When I’m drinking this as a meal, I add a scoop of my homemade protein powder. It’s a simple mix of hemp protein powder, chia seeds, and flaxseed, and it turns this into a smoothie that holds me over until my next meal.
- Want it sweeter? Toss in a frozen banana for a natural sweetener, or try a drizzle of maple syrup or a splash of vanilla extract.
Other Fall Smoothie Recipes
I try to eat as seasonally as I can, and fall makes it easy with so many flavor-packed ingredients to choose from. Between hearty root veggies and refreshing green smoothies here and there, blending through the season never gets boring. Here are a few of my favorite fall smoothies right now:
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.
Sweet Potato Smoothie
Jen HansardVideo
Ingredients
- ½ cup sweet potato diced + cooked (see notes)
- 1 cup spinach
- 1 cup almond milk unsweetened
- 2 tablespoon water
- 1 cup mango frozen
- 1 teaspoon ground cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon vanilla bean powder or vanilla extract
Instructions
- Blend spinach, almond milk and water until smooth.
- Next add remaining ingredients and blend again.
Recipe Notes
- Roast diced sweet potato at 425°F for 25–30 minutes, sauté in a skillet with a little oil for 10–12 minutes, steam for 8–10 minutes, or air fry at 400°F for 12–15 minutes.
- Use at least one frozen ingredient for a refreshingly cool smoothie.
Nutrition
Equipment
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.
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.
Smoothie too thick, Dani? Def adding more liquid until it gets to your desired consistency is the way to go. 🙂
Mmmm… Might try this on Thanksgiving morning to counteract all the other stuff I’ll eat later in the day!
Perfect, Olivia! That’s exactly when I love to drink this one. 😀
Whats a good substitute for mango as I’m allergic?
Hey Kate,
Peaches or pineapple is a great substitute!
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.
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!
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)…
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!