All you need for this vegan Sweet Potato Pie Smoothie is a blender and 5 ingredients.
Sweet potatoes are known for all the delicious fall dishes they appear in…but they’re good anytime, anywhere. Especially when they’re in a smoothie. Because HELLO thick & creamy & satisfying goodness!
This smoothie is low in calories but incredibly filling. A lot of other smoothies still leave me hungry, but this one absolutely hits the spot and keeps me full longer. I like to either prep it ahead of time (roast the potatoes the night before) or to use up a baked sweet potato. Because a sweet potato is a little sweet on it’s own, you don’t need to add a ton of sweetener to this recipe. I typically only use a half of a tablespoon of maple syrup.
You can even make this as a “dessert-substitute” on Thanksgiving if you’ll be forgoing the actual sweet potato pie to stick to your health eating lifestyle but still want to enjoy the flavor.
Sweet Potato Pie Smoothie
Delicious & vegan Sweet Potato Pie Smoothie! Filling, satisfying, and bursting with flavor. Makes 1 smoothie.
- 1 medium sweet potato
- 1.5 cup almond milk or any non-dairy milk
- 1/2 tbsp maple syrup or more if you like a sweeter smoothie
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Pre-heat oven to 375 degrees.
Peel and cube sweet potato.
Wrap the cubed sweet potato in aluminum foil and bake in oven for about 20 minutes. You can also place the sweet potato cubes on parchment paper on a baking sheet - but wrapping it in foil prevents the edges from getting dry/crispy.
Let the sweet potato cool in the fridge (this is best done overnight so you can make the smoothie the next day.)
Blend the cooled sweet potato with the remaining ingredients until creamy. Enjoy!