This sweet potato smoothie is filling & delicious with mango, pineapple juice, vanilla, and cinnamon. Perfect for breakfast or an afternoon snack.
It’s also a handy way to repurpose any sweet potato leftovers in the refrigerator! Vegan and gluten free.
Looking for a creamy, full-bodied smoothie that doesn’t include bananas?
Make a sweet potato smoothie!
That beta-carotene and vitamin A packed tuber is a wonderful base for a smoothie. It adds sweetness, creaminess, and fiber.
This smoothie is filled out with mango, pineapple juice, vanilla, and the fall flavor of cinnamon.
This recipe is from Superfoods 24/7, a vegan cookbook by Jessica Nadel.
This cookbook highlights 40 superfoods in over 100 recipes, including breakfasts, lunches, snacks, and dinners.
While many people think only of pricey, exotic ingredients as superfoods, Jess incorporates common ones like cinnamon, coconut, kale, lentils, and pumpkin.
In addition to the sweet potato smoothie recipe I’m sharing today, two of my other favorites from the book are berry jam made with chia seeds and a ridiculously good hemp-crusted tofu.
Terrific way to use leftover sweet potatoes
If you have baked sweet potatoes leftover from dinner or if you practice meal planning, this is a great way to repurpose it.
If you don’t have any cooked sweet potatoes on hand, simply peel a sweet potato, chop it in medium pieces, and pop it into a steamer basket with an inch or two of water.
Steam until the sweet potato pieces can be easily stabbed with a fork.
(You’ll just need ½ cup of sweet potato for this recipe. Put any extra in the refrigerator for later use.)
For best results, refrigerate the cooked sweet potato and allow it to cool before adding it to a smoothie.
But if you’re short on time, add several ice cubes to the blender along with the other ingredients to get it down to the right temperature.
How to make it
Here are the ingredients you will need to make a sweet potato smoothie.
Put the following into a blender:
- Frozen mango chunks
- Chopped cooked sweet potato
- Pineapple juice
- Vanilla extract
- Agave syrup
For easiest blending, I recommend adding all of the liquid ingredients to the blender first.
Blend until smooth & pour into one or two glasses.
Prefer to make your morning smoothie the night before? This thick & creamy smoothie is great for that!
It keeps well in the refrigerator overnight & up to three days. Just give it a stir in the morning, if necessary.
Make it your own
It’s easy to make this smoothie your own by adjusting the ingredients
- Instead of frozen mango, use frozen pineapple
- Instead of cooked sweet potato, use cooked winter squash (like butternut squash or pumpkin)
- For less of a fall flavor, reduce or omit the cinnamon
- Instead of pineapple juice, use mango juice or peach juice
- Replace water with almond milk or other non-dairy milk
- If you’re not into vanilla, omit vanilla extract
- Replace agave syrup with maple syrup or pitted dates
- Add a Tablespoon of ground flaxseed or chia seeds for a boost of heart healthy omega 3’s
- Add a handful of kale for a green smoothie
- For an icier, more full-bodied smoothie, blend with several ice cubes
More ways to use sweet potato
Keep the sweet potato love going with these vegan recipes:
- Sweet potato peanut stew
- Sweet potato black bean hash
- Baked taquitos with sweet potatoes
- Sweet potato tacos
Sweet potato smoothie with mango & cinnamon
- Place all the ingredients in a blender and blend on high until smooth and creamy.
- Pour into glass(es) and serve immediately.
Content and photos updated October 26, 2021. Originally published January 6, 2016.