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Sweet Potato Smoothie

Creamy mashed sweet potatoes simply melt in your mouth, especially when sprinkled with cinnamon and maple syrup. How about taking that to a whole new level creamed into this healthy sweet potato smoothie? For a vegan version, substitute Greek yogurt for vegan yogurt.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 2
Author: Danielle Fahrenkrug


  • 1 sweet potato about 8-10 ounces
  • 1 1/2 cups of original cashew milk or almond milk
  • 1/2 cup of nonfat plain Greek yogurt or 1 scoop of vegan vanilla protein powder for vegan
  • 2 Tablespoons of maple syrup
  • 1/2 teaspoon of nutmeg
  • 1/8 teaspoon of cinnamon
  • 1 1/2 cups of ice cubes
  • coconut flakes optional


  • Preheat oven to 400 degrees F. Thoroughly wash the sweet potato. Poke a few holes into it using a fork. Wrap each one individually in aluminum foil and bake for about 50-60 minutes until tender. Let cool.
  • Once cooled, push out the center of the potato and discard the skin. Combine all ingredients in a blender and blend until smooth.