This vegan sweet potato smoothie tastes like an indulgent holiday dessert—but it’s healthy enough to enjoy for breakfast! Seriously, it’s like sweet potato casserole meets pecan pie…in sippable form. Thick, creamy, and satisfying, with loads of comforting fall-time flavors. And, even more delicious with a bit of coconut whipped cream on top!
Of course, sweet potato isn’t a typical smoothie ingredient, but it should be. Once cooked, the sweet potato becomes even more naturally sweet and scrumptious! So, you only need to add a little bit of maple syrup to this recipe. (Or, leave it out altogether if you like!)
And, to keep this vegan sweet potato smoothie completely plant-based, I used coconut milk yogurt for added creaminess. Of course, any nondairy yogurt you prefer will work just as well! Also, you’re welcome to use any nondairy milk that you like as well. Personally, I just love the silky texture and nutty flavor of pecan milk!
Superfood Sweet Potato
In general, potatoes and other starchy foods have gotten a bad reputation. Or, at the very least, some people have some mild fears about eating them. But, both sweet potatoes and regular ol’ white potatoes are loaded with nutrients! And, those starchy, complex carbs are an incredible, long-lasting fuel source for our bodies.
Hence, why this vegan sweet potato smoothie has earned ‘superfood smoothie’ status! Sweet potato is loaded with beta-carotene, a powerful antioxidant that keeps our eyes and skin healthy. Plus, it’s an amazing source of like iron, potassium, and magnesium!
Vegan Sweet Potato Smoothie
1 sweet potato, cooked & mashed
1 cup pecan milk, or milk of choice
½ cup unsweetened coconut milk yogurt, or nondairy yogurt of choice
2 Tbsp maple syrup
2 Tbsp pecans, chopped
¼ tsp cinnamon
pinch of nutmeg
1 cup ice cubes
coconut whipped cream
Add all ingredients to a blender and blend until smooth.
Pour into a glass, serve, and enjoy!
I like to top mine with a bit of coconut whipped cream and a sprinkle of cinnamon, but you can use any toppings you prefer!
*Nutrition calculated using pecan milk and coconut milk yogurt.