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.
Servings: 2 People
Calories: 298kcal
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.
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.