Creamy, nutritious, and irresistibly cozy, this Sweet Potato Smoothie is like sipping on autumn in a glass. Perfectly roasted sweet potato pairs with frozen banana, creamy Greek yogurt, and a splash of unsweetened almond milk to create a luscious and wholesome base. Warm hints of cinnamon, nutmeg, and vanilla extract elevate the flavor, while optional maple syrup adds a touch of natural sweetness. With just 10 minutes of prep time, this blender-friendly recipe is an ideal breakfast, snack, or post-workout treat that’s packed with protein, fiber, and comforting fall flavors. Serve it chilled with a sprinkle of cinnamon on top for an extra cozy touch!
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Start by roasting a medium sweet potato if not already prepped. Cut it in half, roast at 400°F (200°C) for 40-45 minutes until tender, and let it cool completely before peeling.
Add the roasted and peeled sweet potato to a blender.
Next, add the frozen banana, almond milk, and Greek yogurt to the blender.
Sweeten the smoothie by drizzling in maple syrup (optional, depending on your taste).
Add vanilla extract, cinnamon, and nutmeg for warmth and depth of flavor.
Toss in the ice cubes to create a thick, chilled texture.
Blend on high until the mixture is smooth and creamy. Stop and scrape down the sides of the blender as needed.
Taste and adjust sweetness or spice if desired.
Pour the smoothie into two glasses, garnish with a sprinkle of cinnamon if preferred, and serve immediately.
Serving size | (867.4g) |
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Amount per serving | % Daily Value* |
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Calories | 464.8 |
Total Fat 4.3g | 0% |
Saturated Fat 0.9g | 0% |
Cholesterol 8.0mg | 0% |
Sodium 299.9mg | 0% |
Total Carbohydrate 75.2g | 0% |
Dietary Fiber 9.2g | 0% |
Total Sugars 39.5g | |
Protein 21.0g | 0% |
Vitamin D 100.0IU | 0% |
Calcium 709.3mg | 0% |
Iron 2.4mg | 0% |
Potassium 1484.5mg | 0% |
Source of Calories