With the comforting flavor of pumpkin pie and a rockstar lineup of nutrients, this Sweet Potato Smoothie is a yummy way to offer up fruits and veggies for breakfast. Plus, it’s so darn quick to make!
Sweet Potato Smoothie
I love to mix up the veggies in our smoothies during the colder months, and reaching for comforting ingredients like sweet potato just feels right. My toddler and I share this smoothie at snack time or at breakfast, and it’s creamy and flavorful.
This sweet potato smoothie is also super easy to drink from either a toddler cup or reusable pouch.
This is a great way to use up a little leftover sweet potato puree—or a good reason to make some.
Ingredients You Need
To make this smoothie, you’ll need the following ingredients:
- Yogurt: You can use plain or vanilla regular or Greek yogurt.
- Sweet Potato Puree: Mashed and cooled so it’s not hot when you add it to the blender. You can use leftover or make it ahead of time.
- Orange juice: Any type will work. This adds a lot of flavor. If you prefer, you can use milk instead.
- Hemp seeds: These are optional, but they’re an easy way to add extra protein and fat.
- Optional: Almond butter, frozen banana (for extra creaminess), or protein powder.
TIP: The citrus keeps the flavor bright, and the pumpkin pie spice adds that perfect-for-fall flavor.
Step-by-Step Instructions
The process of making this Sweet Potato Smoothie is SO easy! Here’s an overview. Scroll down to the end of this post for the full information.
- Put the ingredients into a blender.
- Blend, starting on low and working your way up to high.
- Serve immediately or store in the fridge to serve within an hour or two.
TIP: The sweet potato should be cooled completely to ensure the final smoothie is cold.
How do I serve this smoothie to my toddler?
You can serve a small portion in an open cup or try a reusable pouch. This reusable pouch from Squeasy Gear (the little teal one shown above), is my favorite since it’s virtually impossible for the kids to squirt out the contents—so there’s less incentive to play with it!
What’s the best way to make roasted sweet potatoes for this smoothie?
I like to make a batch of roasted sweet potatoes in my crock pot since they are totally foolproof and come out tasting perfectly creamy and sweet. Once cooked, you can store them in an airtight container in the fridge for 3-5 days, which then makes this Sweet Potato Smoothie come together super quick.
What should I serve with this toddler smoothie?
If this is a snack, you can serve it by itself. If it’s a breakfast and your toddler tends to be hungry in the morning, try a piece of whole grain toast, a whole grain muffin, or another complex carbohydrate to balance out the ingredients in the smoothie. A hard-cooked egg works, too.
How to Store
Store smoothie in an airtight container for up to 24 hours in the fridge. Smoothies are best served right after making, but you can also use tips for storing smoothies for more ideas, too.
Best Tips for Success
- Make the sweet potato puree ahead and chill before using in this recipe.
- Or, use sweet potatoes cooked in the crock pot to make the prep work easy.
- Use nondairy yogurt to make this recipe dairy-free.
- You can use purchased or freshly squeezed orange juice.
- Serve in a small open cup or a reusable pouch.
- Serve with a whole grain such as toast, crackers, pancakes, or a granola bar.
Related Recipes
I’d love to hear if you make this recipe, so please comment below with your feedback!
Favorite Sweet Potato Smoothie
Ingredients
- ½ cup plain or vanilla yogurt (regular or Greek style)
- ½ cup mashed roasted sweet potato
- ¼ cup orange juice
- 4 ice cubes
- ⅛ teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon hemp seeds (optional)
- 1 tablespoon almond butter (optional)
- 1 small frozen banana (optional for extra creaminess)
Instructions
- Place all ingredients into the bowl of a blender.
- Start on low, then increase to high and blend until very smooth.
- Serve cold in a cup, sippy cup, or reusable pouch.
Equipment
Notes
- Store smoothie in an airtight container for up to 24 hours in the fridge.
- Make the sweet potatoes ahead and chill them before using them in this recipe.
- Use sweet potatoes cooked in the Crock-Pot to make the prep work easy.
- Use nondairy yogurt to make this recipe dairy-free.
- You can use purchased or freshly squeezed orange juice.
- Serve in a small open cup or a reusable pouch.
- Serve with a whole grain such as toast, crackers, pancakes, or a granola bar.
Nutrition
This post was first published November 2018.
This recipe sounds amazing. Will Be on our dinner table Sunday. Can’t wait to try it!