Baked Sweet Potato Smoothies
Sweet potatoes in a smoothie sounds a little weird, but once you try it, it actually makes a lot of sense. When you bake and freeze sweet potato, it blends up super thick and creamy – kind of like a frozen banana, but with a more mild flavor that lets everything else shine.
I made two versions that help switch things up if you’re tired of the same smoothie: one that tastes like sweet potato pie and one that leans chocolate (my personal favorite).
The sweet potatoes make these smoothies thick and creamy while also adding a lot of fiber. The sweet potato pie version is nutty and mild (just like the pie) while the chocolate one tastes rich and delicious. Give them a try and let me know what you think!
➡️Both recipes and nutrition on my website (link in bio) or comment “sweet potato” below and I will DM you!
❤️Sweet Potato Pie Smoothie Ingredients
1/2 cup, packed, frozen baked sweet potato (more purple the better). Skin removed after baking and cooling. Japanese sweet potatoes would taste best in this smoothie because they are sweeter!
1 1/2 tablespoons maple syrup.
1 cup of skim Fairlife milk, or preferred milk. This smoothie tastes best when the milk is very cold.
1/2 tablespoon of almond butter.
1/2 cup non-fat, plain Greek yogurt.
1 tablespoon chia seeds.
1/2 teaspoon of cinnamon, plus more for topping.
1/8 teaspoon of nutmeg.
1/2 teaspoon of vanilla extract.
Pinch of salt.
Optional: ice cubes or cauliflower rice for added thickness.
I’ve found that using baked and frozen sweet potatoes in smoothies really transforms the texture and taste. Unlike raw sweet potatoes, baking adds a natural sweetness and softens the potato, making it blend into a velvety base that pairs wonderfully with both warm spices and chocolate flavors. For additional creaminess without extra dairy, I sometimes add a splash of cold almond or oat milk instead of cow’s milk, and it complements the subtle sweetness beautifully. Aside from the recipes mentioned, mixing in chia seeds not only thickens the smoothie but also boosts fiber and omega-3 content, which keeps you feeling fuller longer. Adding a bit of cinnamon and nutmeg enhances the warming, autumnal profile, making it a comforting choice for colder months. If you're watching your sugar intake, reducing the maple syrup slightly still leaves plenty of natural sweetness from the sweet potato itself. For those interested in extra nutrients, topping your smoothie with a sprinkle of flaxseeds or a few chopped nuts can add a satisfying crunch and heart-healthy fats. I also love experimenting with Japanese sweet potatoes—whose deep purple color means even more antioxidants—so using them not only improves flavor but adds beautiful color to your drink. Overall, incorporating baked sweet potatoes into smoothies is a great way to add fiber, vitamins A and C, and minerals while enjoying a creamy treat. It’s a fantastic option for anyone looking to diversify their smoothie game with seasonal, wholesome ingredients that satisfy both taste buds and nutrition goals.
I love sweet potatoes so I am going to make this!! Thanks! ❤️