Go Back
Sweet Potato Smoothie Recipe

Sweet Potato Smoothie

This creamy and nourishing Sweet Potato Smoothie is a unique take on smoothies, blending roasted sweet potatoes with banana, yogurt, and warming spices. It’s perfect for breakfast or a filling snack, packing a punch of nutrients and natural sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 persons
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium sweet potato About 250 grams or 9 ounces.
  • 1 large banana Peeled, about 120 grams or 4 ounces.
  • 240 ml unsweetened almond milk 1 cup.
  • 120 grams plain Greek yogurt 1/2 cup.
  • 1 tablespoon maple syrup or honey Adjust sweetness to taste.
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup ice cubes

Equipment

  • 1 Blender
  • 1 Baking sheet
  • 1 Parchment paper optional
  • 1 Serving glasses

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Wash and dry the sweet potato. Pierce it a few times with a fork, then place it on the prepared baking sheet.
  3. Roast the sweet potato for about 40 minutes, or until it's very tender when pierced with a fork. Remove from the oven and let it cool until you can handle it.
  4. Peel the sweet potato and add the flesh to the blender.
  5. Add banana, almond milk, Greek yogurt, maple syrup or honey, cinnamon, nutmeg, vanilla extract, and ice cubes to the blender.
  6. Blend on high until smooth and creamy, scraping down the sides as needed.
  7. Divide the smoothie between two glasses and serve immediately.

Notes

You can roast the sweet potato ahead of time and store it in the fridge for up to 3 days.
For a vegan version, use plant-based yogurt.
Adjust sweetness to taste by adding more or less maple syrup or honey.
If you prefer a thinner smoothie, add more almond milk.