Sweet Potato Smoothie

5 from 4 votes

My sweet potato smoothie is deliciously creamy! This is my go-to smoothie for winter because it's flavoured with warm spices, and made without ice.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Beverage

Cuisine: Canadian

Servings: servings

Calories: 306kcal

Author: Shareba

Equipment

Blender
Pot with Steamer Basket

Ingredients

3 sweet potatoes or 1.5 cups of cooked sweet potato
2 cups milk (dairy or non-dairy)
1 teaspoon vanilla extract
½ teaspoon pumpkin spice
¼ teaspoon ground cinnamon
1 teaspoon honey optional

Instructions

Add a few inches of water to a medium pot fitted with a steamer basket. Bring to boil.
Place sweet potatoes in steamer basket. Cover, reduce heat to medium, and steam until fork-tender 20–30 minutes (depending on size).
Allow sweet potatoes to cool enough to handle. Scoop out flesh and place in a bowl. You will need 1.5 cups of cooked sweet potato.
Add all ingredients to blender, except honey. Blend on high until smooth.
Adjust sweetness with honey and thin with more milk, if desired.

Notes

Optional add-ins:
½ cup plain silken tofu (adds protein)
¼ cup oatmeal soaked in the milk for 10 minutes (adds fibre)
½ tsp freshly grated ginger (adds flavour)
1 tbsp almond butter (addsprotein)

Cut very large sweet potatoes in half in reduce steaming time
Sweeten with honey, maple syrup, a couple of dates, or leave plain
Substitute your favourite spices for pumpkin spice if you don't have it
Pecan butter may be nice, if available (I couldn't find any at my grocery)
Leftover smoothie can be kept in the fridge for the next day. Cover with plastic wrap or put in an air-tight container.

Nutrition