Sweet Potato Smoothie (that tastes like pie!)

Have you ever wondered what you should do with leftover baked sweet potatoes? I already have a variety of sweet potato recipes available on my website, but this sweet potato smoothie is a must-try.

It tastes like a slice of sweet potato pie, only it’s naturally sweetened with fruit, so there’s no refined sugar. It’s the perfect way to satisfy your sweet tooth while also sneaking extra nutrients into your day.

⭐⭐⭐⭐⭐ Featured Review

“Wow, this was delicious!! I have to admit, it was hard to get past the thought of drinking a sweet potato, but I’m so glad I did. This tasted just like pie! I’m so thankful for this delicious and healthy way to use up some of my cooked sweet potatoes. I will be making this again for sure.” – Christine

Ingredients You’ll need

• Sweet Potato. This recipe works best with leftover sweet potato. I usually get a half cup from one small baked sweet potato. (Steamed or canned should work, too.)
• Milk of Choice. Any unsweetened milk you love can be used as the base. I use soy milk when I want a dairy-free, higher protein option.
• Fresh ginger. It’s hard to beat the flavor of fresh ginger, but a little goes a long way. If you’re new to using ginger, start with a smaller amount, as you can always add more to taste.
• Cinnamon. This helps add the classic flavor of sweet potato pie. A pinch of nutmeg is nice on top, too!
• Medjool Dates. I use these for their natural, caramel-like sweetness. You can use two to three of these depending on how sweet you want your smoothie.
• Hemp Hearts. These are optional, but a great source of plant-based protein. You can use a scoop of collagen peptides as an alternative.

How To Make a Sweet Potato Smoothie

Step 1:

Scoop the inside of a baked sweet potato into a measuring cup. It should be tightly packed. (This recipe assumes you’re using plain sweet potato, not mashed with any seasonings.)

Transfer the measured sweet potato to a high-speed blender, along with the milk, pitted dates, hemp hearts, ginger, and cinnamon. Secure the lid and blend until smooth.

Step 2:

Taste the mixture and add another pitted date if you’d like to taste sweeter. (Blend again if that’s the case.) The smoothie will have a pudding-like consistency at this point.

For a chilled, slushy texture, add a heaping cup of ice cubes. Then secure the lid and blend again. Once the ice has been pulverized, the smoothie is ready to serve.

Note: Adding ice will dilute the flavor of the smoothie, so be cautious not to add too much. Start with just 1 cup, and you can add more later if needed, tasting the smoothie as you go.

Smoothie Serving Tips

Smoothies are best served immediately for optimal texture and flavor. You can serve this in one big glass or divide it into two smaller servings.

Storage Tips

Leftover smoothie can be stored in an airtight container in the fridge for up to 24 hours, but the texture may not be as slushy the next day. Alternatively, you can freeze leftover smoothie in a popsicle mold for a sweet treat later.

Sweet Potato Smoothie

4.96 from 24 votes

If you find yourself with leftover sweet potato on hand, you're going to love this sweet potato smoothie. It's naturally sweetened with fruit and tastes like a slice of pie! Once you taste it, you might want to bake an extra sweet potato every week, just to make this recipe again and again.

prep10 mins total10 mins

Servings:1

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup cooked sweet potato , tightly packed
• 1 cup milk of choice
• 2 to 3 Medjool dates , pitted
• ½ inch knob of fresh ginger (or ¼ teaspoon dried ginger)
• ¼ teaspoon ground cinnamon
• 1 tablespoon hemp hearts (optional; for added protein)
• 1 heaping cup ice cubes , or as needed to thicken
• Pinch of nutmeg , for topping

Instructions

• In a blender, combine the sweet potato, milk, two dates, ginger, cinnamon, and hemp hearts, if using. Blend until very smooth.
• Taste the mixture, then blend in another date if more sweetness is desired. Once smooth, add in a heaping cup of ice cubes and blend until they are totally broken down. You can add more ice if you’d like a thicker shake, but keep in mind that more ice will dilute the overall flavor.
  
• Serve chilled right away, with a pinch of nutmeg on top, if desired.

Notes

Nutrition information is for the whole batch using soy milk. This information is automatically calculated, so it’s just an estimate, not a guarantee. 

Update Note: This recipe previously called for 1/4 teaspoon of turmeric, but a few readers found the flavor distracting, so I’ve removed it. I also added a pinch of nutmeg on top, so it will taste more like sweet potato pie. (Nutmeg has a strong flavor, so a little goes a long way.) 

Sweetener Alternative: If you prefer to skip the dates, you can use maple syrup to taste. I’d start with a tablespoon and add more as needed. I’ve also made this smoothie with a frozen banana instead, and a splash of orange juice. (However, using the dates is my favorite version by far.)

Nutrition

Calories: 387kcal | Carbohydrates: 60g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 156mg | Potassium: 908mg | Fiber: 7g | Sugar: 41g | Vitamin A: 10513IU | Vitamin C: 19mg | Calcium: 408mg | Iron: 4mg

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: sweet potato smoothie

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If you try this recipe, please leave a comment and star rating below to let me know how you like it.