This Sweet Potato Pie Smoothie will have you swooning. I know, I know it sounds a little funky... At first, I was a little hesitant about putting sweet potato in a drink too, but trust me, once you try, it'll become your next breakfast smoothie obsession. Made with sweet potatoes, bananas, protein-rich dairy-free yogurt, plant-based milk, almond butter, sweet vanilla, oh, and how could I forget our spices of cinnamon and nutmeg giving off major pie-like aromas! This creamy creation is Gluten-free, Dairy-free & Vegan!
Ever since I started eating less dairy, I've loved making plant-based smoothies for breakfast. It's such an easy way to prepare a healthy, nutrient-filled morning meal that will keep me satisfied until lunch without causing a sugar crash (We have all been there..). Plus, I get to enjoy the creamy, thick, and milkshake-like texture of smoothies without any dairy.
This recipe is one of my all-time favorite vegan smoothies. Sweet potatoes add natural sweetness without needing refined sugar (Yay!) And cinnamon and nutmeg add the perfect amount of warming spices to balance the creaminess of dairy-free yogurt and banana. Plus, it's so easy to make and take on the go. Feel refreshed and ready to take on the day with the help of this Sweet Potato Pie Smoothie.
How to Make Sweet Potato Smoothies for Breakfast
It's easy and so simple to blend up a flavorful and healthy Sweet Potato Pie Smoothie that's naturally dairy-free, gluten-free, and refined sugar-free. Get out your blender and follow a few simple steps! You will be sipping this creamy drink in no time!
Here's what you need to build this healthy, vitamin-rich smoothie:
Sweet potato puree. You can easily make your own creamy sweet potatoes puree for this smoothie. I recommend making a big batch and storing it in an airtight container in the fridge to make healthy smoothies all week long.
Banana. Frozen banana makes the creamiest, thickest smoothies. Whenever you have overripe bananas, stick them in the freezer for easy smoothie making any time.
Cinnamon and Nutmeg. These add just the right amount of spice to this otherwise sweet breakfast treat.
Almond milk. You can use your favorite plant-based milk!
Pure maple syrup. Use as much sweetener as you like. You can also substitute maple syrup with agave or honey if you're not vegan.
Vanilla extract. To really make this healthy sweet potato smoothie taste like dessert, don't forget a dash of vanilla.
Dairy-free yogurt. Use your favorite! I like oat milk, coconut or almond milk yogurt. I recommend either plain or vanilla flavor for this smoothie.
Almond butter. This adds tons of plant protein and healthy fats to your smoothie. You can substitute almond butter with another nut butter of choice.
After you have all of your ingredients ready to go, here is how to quickly make your Sweet Potato Pie Smoothie:
Place the sweet potato puree and frozen banana into a high-speed blender.
Add the remaining ingredients and blend until smooth.
If you like a thinner consistency or are having trouble blending everything, add a splash of more dairy-free milk. Continue blending until you have your desired consistency.
Pour into glasses and add your favorite toppings, then sip and enjoy!
Sweet Potato Pie Smoothie Topping Ideas
I like to dress up my creamy Sweet Potato Pie Smoothie with a few extra toppings. They help make the drink feel like a full meal, so I stay full and satisfied. Here are some of my favorite breakfast smoothie toppings:
Almond butter (or another nut butter you love)
Fresh fruit (berries, sliced banana, etc.)
Did Someone Say Smoothie Bowl?
This thick pudding-like smoothie recipe is perfect if you want to turn it into a smoothie bowl instead.
In order to achieve the desired consistency for a smoothie bowl, I recommend freezing your sweet potatoes and bananas for a thicker end result and adding less plant milk (Add it slowly as needed in the blender)
We are aiming for any additional toppings to stay put on top and not 'drown in the bowl'. The smoothie texture should not be watery as it makes it more difficult to eat with a spoon! Enjoy your smoothie in cup or bowl form!
So What Does a Sweet Potato Pie Smoothie Taste Like?
To put it simply, it tastes like pumpkin or sweet potato pie, which is why I adore this smoothie. It's nutty from the almond butter, and it's oh-so-creamy with dairy-free milk, gently sweet, and flavored with warming spices. It's essentially a comforting pie in smoothie-like milkshake form, and I know you'll love it as much as I do.
Sweet Potato Benefits
Sweet potato is jam-packed with healthy nutrients, so it's a great addition to your morning smoothie! Here are some of my favorite benefits!
Helps to maintain healthy blood pressure levels.
They’re loaded with beta-carotene, an antioxidant that is thought to promote eye health.
They may help boost immunity, thanks to that beta-carotene being converted to Vitamin A, which is critical to a healthy immune system.
This deliciously creamy Breakfast Smoothie ticks off all the boxes-
Tastes like dessert (that's an obvious win)
Easy and quick to make on the go!
Rich and creamy
Dairy-free & Gluten Free
Adaptable and versatile
Did I mention how downright yummy this is?
Love This Recipe? Check Out More Healthy Vegan Breakfast Smoothies
Looking for more filling, creamy, and delicious smoothie recipes? You'll love these:
¾cupAlmond milk (You can use your fave plant-based milk!)
1tablespoonpure maple syrup(See Notes!)
1tablespoonalmond butter(See Notes!)
Add all ingredients to a high-powered blender (adding the frozen bananas and sweet potato first, then the rest following) and blend until smooth.
Adjust the amount of milk (or add ice), depending on desired consistency, adding 1 tablespoon more at a time, if needed.
To serve—grab a glass and pour smoothie into each, top with almond butter or granola, and grab a straw.
Sip and enjoy!
Tips & Tricks
STORAGE: Store any leftovers in the refrigerator, tightly sealed or in a covered mason jar, ensuring that you drink it within the same day for best taste and consistency.
SWEET POTATO: Preheat oven to 400 degrees. Thoroughly rinse the outside of your medium size sweet potato off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil. Bake on a foil paper lined baking sheet for 25-30 minutes, until tender when pressed gently. Once done, cut open potato, scoop out insides and mash well to create the "puree".
SWEETENER: Instead of maple syrup, you can use Agave as a substitute.
NUT BUTTER: Instead of using almond butter, you can also substitute with Peanut Butter, Sunflower Seed Butter, Tahini, Soynut Butter, Pecan Butter, Hazelnut Butter, or Granola Butter.