Go Back
+ servings
sweet potato smoothie in four glasses, two empty.
Print Add to Collection

Favorite Sweet Potato Smoothie

This quick smoothie is an easy way to serve up a veggie-packed breakfast or snack. Plan to make the sweet potato ahead of time so you can pull this together in minutes.
Course Smoothie
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 -2
Calories 123kcal

Ingredients

  • ½ cup plain or vanilla yogurt (regular or Greek style)
  • ½ cup mashed roasted sweet potato
  • ¼ cup orange juice
  • 4 ice cubes
  • 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.

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

Calories: 123kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 269mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4879IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 1mg