This Sweet Potato Smoothie captures the cozy, spiced flavors of sweet potato pie in a nutrient-dense drink that works beautifully for breakfast, a mid-morning boost, or a post-workout snack. It’s naturally sweet, creamy, and packed with vitamins and fiber from sweet potato and banana, while warming spices give it a comforting dessert-like character without added refined sugar.
If you enjoy smoothies, try my other recipes for Tropical Kale Smoothie, Cottage Cheese Smoothie, Pina Colada Smoothie, and Mango Smoothie.
If you love sweet potato pie or sweet potato casserole, this Sweet Potato Smoothie is likely to become a new favorite. It tastes indulgent yet is simple to make and easy to customize. Use leftover baked sweet potato, canned pumpkin, or pumpkin puree as needed to adapt the recipe to what you have on hand.
This smoothie is rich and creamy without being heavy. It blends quickly and keeps well for a few hours in the fridge, making it a convenient option when you need a healthy, flavorful drink that fills you up.
A Few Helpful Tips
- Start with the liquid. Pour the coconut milk (or your preferred milk) into the blender first. This helps create a smooth, even blend and prevents solids from sticking to the blades.
- Use leftover baked sweet potato. You don’t need to make a special puree—just scoop the flesh from a baked sweet potato or use prepared sweet potato puree for convenience.
- Freeze the banana. A frozen banana adds natural sweetness and a thick, creamy texture that mimics a milkshake without refined sugar.
- Choose coconut milk for richness. Canned coconut milk lends a silky mouthfeel and pairs beautifully with warming spices, but any dairy or non-dairy milk will work.
- Substitute pumpkin if needed. If you don’t have sweet potatoes, unsweetened canned pumpkin puree is an excellent swap and produces a similar flavor profile.
- Add texture. Sprinkle chopped walnuts, granola, chia seeds, or a drizzle of nut butter on top for crunch and extra nutrients.
- Boost protein. If you want more protein, add a scoop of your favorite protein powder or a spoonful of Greek yogurt (or a dairy-free alternative).
More Favorite Breakfast Sweet Potato Recipes
- Sweet Potato Oatmeal
- Sweet Potato Pancakes
- Sweet Potato Waffles
- Breakfast Sweet Potatoes
- Baked Eggs in Sweet Potatoes
If you try this Sweet Potato Smoothie, I’d love to hear what you think—please leave a comment and review.
Sweet Potato Smoothie
Kristen Chidsey
2
5 minutes
5 minutes
Ingredients
- ½ cup sweet potato puree, or the flesh from 1 small baked sweet potato
- 1 cup canned coconut milk
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- 1 medium banana, frozen and chopped into 1-inch cubes
- 1 tablespoon walnuts, chopped (optional)
Instructions
-
Pour the coconut milk into a blender. Add the sweet potato puree (or scooped sweet potato flesh), cinnamon, nutmeg, ginger, vanilla, maple syrup, and the frozen banana. Blend until completely smooth and creamy.
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Taste and adjust sweetness if needed—add a little more maple syrup if you prefer it sweeter. Pour into glasses, top with chopped walnuts and an extra drizzle of maple syrup if desired, and serve immediately.
Equipment
- Blender
Notes
Coconut Milk: Use canned coconut milk for richness, or substitute any dairy or non-dairy milk you prefer.
Maple Syrup: The frozen banana adds natural sweetness, so you may not need much maple syrup. Increase to taste if you prefer a sweeter smoothie.
Pumpkin Option: To make a pumpkin version, substitute unsweetened canned pumpkin puree for the sweet potato puree.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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