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All you need for this vegan Sweet Potato Pie Smoothie is a blender and 5 ingredients.
Sweet Potato Pie Smoothie
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.
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Sweet Potato Pie Smoothie
Ingredients
- 1 medium sweet potato
- 1.5 cup almond milk or any non-dairy milk
- ½ tablespoon maple syrup or more if you like a sweeter smoothie
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- 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!
[nutrifox id="14322"]
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