Easy Sweet Potato Smoothie

Wondering if you can put sweet potato in smoothie? Yes, thiscreamy sweet potato smoothie blends cooked sweet potato, almonds, cinnamon, and vanilla protein powder into a nutrient-packed drink that tastes like sweet potato pie.

Growing Up on Sweet Potatoes

I grew up on sweet potatoes. My granddad would arrive with a sack of them slung over his shoulder, his smile wide as if he were bringing gold. my nan, ever faithful, always had rows of sweet potatoes planted at the back of her garden, their vines spreading like a green carpet. In the mornings, I remember the smoky smell of a pot bubbling over the fire, steaming with sweet potatoes.

So when people ask: “Can you really put sweet potato in a smoothie?” — my heart says yes before my lips even move. If we can eat them whole, roast them to caramelised perfection, or bake them into a cosy sweet potato pie, then surely we can swirl them into a dreamy, creamy sweet potato shake. In fact, it’s one of the best-kept secrets for creating a smoothie that tastes indulgent but is secretly nourishing.

Benefits of Sweet Potatoes in a Smoothie

The orange-skin sweet potatoes, (often known as Beauregard sweet potatoes) have always felt like sunshine to me. These are the ones most people see in the shops especially in the UK/US.

Their golden flesh isn’t just beautiful; it’s full of beta-carotene, which our bodies turn into vitamin A. That’s the stuff that keeps our eyes sharp, our skin glowing, and our immune system standing strong. Every time I roast them, I feel like I’m unlocking a little treasure chest of nourishment.

They’re also rich in vitamin C, which means they do double duty — helping our immune system fight off the sniffles while also supporting healthy skin through collagen production. No fancy creams needed when nature gives you that in a root.

The fibre s another quiet superpower. It keeps digestion smooth and steady, and it’s what makes a sweet potato smoothie feel like a meal instead of a light snack. Pair that with their potassium inside, and you’ve got a root that loves your heart and keeps your energy balanced throughout the day.

Let’s not forget their natural sweetness. Unlike some vegetables that need a little help to taste good, yellow sweet potatoes bring their own gentle, earthy sweetness to the blender. That means you can skip added sugars and still enjoy a smoothie that feels indulgent, almost like a sweet potato pie in a glass.

Every time I add them to a smoothie, I feel like I’m blending sunshine into my glass; nourishing, grounding, and a little nostalgic.

How to make Sweet Potato Smoothie

There’s no need to peel off the skin. Wash and scrub the sweet potato skin thoroughly to remove any dirt or residue.

The skin is edible and full of goodness; vitamins A and C, potassium, iron, and extra fibre that keeps your gut happy. Of course, if you prefer a silkier texture, you can peel the skin off, but I love keeping it on for that extra nutrition boost.

Once washed, slice them into pieces, place them on a baking tray, drizzle the oil, and bake in oven for about 25 minutes, or until soft and tender. You’ll know they’re ready when your kitchen smells like a hug. After removing it from the oven, allow it to cool to room temperature. 

Now for the fun part: blending. Toss the sweet potato into your blender, add banana, almonds, milk and cinnamon. I sometimes sneak in a spoon of Greek yogurt here for added creaminess and protein or Vanilla protein powder although this is optional. Blend on high speed until smooth.

Sweet potatoes are naturally thick, so if your smoothie feels too heavy, don’t worry, just add more milk until it reaches the consistency you love.

Variations of sweet potato protein smoothie

You can also add other ingredients to make a sweet potato protein smoothie even tastier and more nutritious. To make your smoothie tastier, you can add spices like cinnamon or nutmeg. My favourite variation is to add chilli powder for a kick. 

If you want to feed your sweet tooth, try and add a touch of maple syrup for extra sweetness. You can also add fresh or frozen fruits like strawberries, blueberries, or bananas. You can also add healthy fats to your smoothie by blending in ingredients like drizzle of almond butter, peanut butter, or cashew butter.

You can also try adding ingredients like chia seeds, flax seeds, or hemp seeds. Nuts like almonds are a good source of protein and healthy fats, while seeds are a good source of fibre.

Tips for making a sweet potato smoothie

You can make a large batch of sweet potato smoothies and store it in the fridge for up to three days. You can also freeze it in an airtight container for up to three months.

Sweet potato smoothie is really easy to make, I used a hand blender for this sweet potato protein smoothie. Be sure to use a high-quality blender so you can easily blend the starchy texture of sweet potatoes. If your blender can’t blend the sweet potatoes properly, you can use a food processor. Food processors are also great for chopping up nuts.

There you go,  you’re looking for a healthy, tasty way to start your day or refuel after a workout, a sweet potato protein smoothie is a great option. It’s packed with vitamins and minerals, and it’s a fun way to switch up your smoothie routine. A sweet potato smoothie is a great way to use up leftover sweet potatoes. It’s easy to make, and it’s a great way to get more nutrients and energy from this tasty vegetable.

More Smoothie recipes

• Simple morning green smoothie
• Sorghum milkshake
• Mango Turmeric smoothie

Creamy Sweet Potato Smoothie (Sweet Potato Shake)

A creamy sweet potato smoothie made with almonds, milk, and cinnamon. It tastes like sweet potato pie in a glass but fuels you like breakfast.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

RestingTime 10 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine Fusion

Servings 2 People

Calories 298 kcal

Equipment

• Blender

Ingredients

  

• 1 sweet potato about 250 g medium, washed and scrubbed
• 1 tbsp olive oil or vegetable oil for roasting
• ¼ cup raw almonds
• 1 cup plain yoghurt 250 ml, full cream or low fat
• 1 cup milk dairy or non-dairy
• ½ tsp ground cinnamon
• ¼ tsp chill powder optional, for warmth
• 1 tsp honey or maple syrup(to taste)
• ½ cup ice cubes optional, for serving

Instructions

 

• Roast the sweet potato
• Preheat oven to 200°C (400°F). Slice sweet potato in half lengthwise. Rub the cut sides with olive oil.Place cut-side down on a parchment-lined baking sheet.
• Roast for about 30 minutes, until the flesh is soft and slightly caramelised. Let cool, then scoop out the flesh and discard the skin.
• Soak the almonds (optional)
• For a smoother texture, soak almonds in hot water for 15 minutes, then drain and rinse.
• Blend the smoothie
• Add roasted sweet potato flesh, almonds, yogurt, milk, cinnamon, and chili powder (if using) to a blender. Blend until smooth and creamy.
• Taste and adjust sweetness with honey or maple syrup.For a chilled smoothie, blend in a few ice cubes.
• Pour into glasses, sprinkle with extra cinnamon, and enjoy immediately.

Notes

Make it vegan: Swap yogurt for a plant-based yogurt and use non-dairy milk.
Nut-free option: Skip the almonds or replace with 1 tablespoon of nut/seed butter (like sunflower seed butter).
Meal prep tip: Roast a few sweet potatoes at once, scoop the flesh, and store in the fridge for up to 4 days or freeze in portions for smoothies.
Spice it up: Add ginger, for extra warm flavour.
Protein boost: Blend in a scoop of protein powder, chia seeds, or hemp hearts.
Texture control: More milk = thinner smoothie; less milk = thicker, almost pudding-like smoothie.
Sweetness: Depending on your sweet potato’s natural sweetness, you may not need honey or maple syrup.

Keyword Cinnamon smoothie, fall smoothie, smoothie with sweet potato, sweet potato in a smoothie, sweet potato shake, sweet potato smoothie