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Sweet Potato Breakfast Smoothie in a tall glass with metal straw.
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5 from 1 vote

Sweet Potato Pie Smoothie

This velvety, creamy Sweet Potato Pie Smoothie creation is like drinking a slice of delicious pie...But a healthy version. Power up your day with this rich and protein-packed dairy-free drink!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Drinks, Snack
Keyword: breakfast, dairy-free, drinks, easy, family-friendly, healthy, kid-friendly, smoothie, snack, sweet potatoes
Servings: 2 servings
Calories: 314kcal
Author: Shanika

Ingredients

SMOOTHIE:

  • 1 cup sweet potato puree (See Notes!)
  • 1 medium banana, frozen
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ cup Almond milk  (You can use your fave plant-based milk!)
  • 1 tablespoon pure maple syrup (See Notes!)
  • 1 teaspoon vanilla extract
  • cup dairy-free yogurt
  • 1 tablespoon almond butter (See Notes!)

Instructions

TO MAKE THE SMOOTHIE:

  • 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!

Notes

  • 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.
 

Nutrition

Calories: 314kcal | Carbohydrates: 59g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 180mg | Potassium: 982mg | Fiber: 10g | Sugar: 25g | Vitamin A: 26956IU | Vitamin C: 38mg | Calcium: 299mg | Iron: 2mg