Sweet Potato Smoothie

4.47 from 26 votes

Thick and creamy sweet potato smoothie made with frozen sweet potatoes, almond butter, and spices and tastes like sweet potato pie! It's loaded with vitamins and minerals, fiber, protein, and antioxidants and is an easy and delicious way to get in more veggies!

Course Breakfast, Drinks

Cuisine American

Keyword sweet potato in smoothie, Sweet Potato Smoothie, sweet potato smoothie recipe

Prep Time 5

Total Time 5

Servings serving

Calories 482kcal

Author Kelly Nardo

Ingredients

3/4 cup milk (or more or less depending on smoothie thickness preference)
1 small sweet potato baked, cut, and frozen* (6 ounces raw/about 1 heaping cup cubed)
1 cup frozen cauliflower rice (100 grams)
1 serving collagen (20 grams)
1 tablespoon almond butter
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon maple syrup (optional)

Instructions

Prep your sweet potatoes if needed (this needs to be done in advance). Preheat the oven to 400 degrees, line a baking sheet with parchment paper, and bake for 30-40 minutes until soft and fork-tender. Let cool for a few minutes and roughly cut into 1-2 inches pieces, peeling off the skin as you go. Place cut sweet potatoes on a parchment paper-lined dish in the freezer and let freeze overnight, or at least 4 hours.
Blend your smoothie. Add all the ingredients to a high-powered blender (I used my Vitamix) and blend until smooth and creamy.
Enjoy! Drink or top with some toppings and enjoy!

Video

Notes

Nutrition is based on using 1 serving of collagen and whole milk. The nutritional breakdown will depend on what kinds you use.

Nutrition