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This sweet potato smoothie is a simple, yet delicious smoothie that’s free from dairy free, gluten free and paleo friendly too. This smoothie is so filling and thick enough to drink as a meal replacement.

I feel like I have literally hit the jackpot with this smoothie. It’s everything you could ever ask for in a smoothie – taste, texture and content in one serving.

Don’t get me wrong I love my Chocolate Smoothie and my Papaya and Pineapple Smoothie but this smoothie is an all time favourite of mine.

It’s on my list of top 5 favourite smoothie recipes. It’s so silky smooth in texture, it’s like cotton candy as a drink. Moreover, it evokes memories on when my mother used my make sweet potato pie. Yes, it’s tastes virtually the same!

The only difference is you drink it instead of eating it….like duh! That’s so obvious right? But you get my drift with the obvious distinction.If I had my own way I would simultaneously eat the pie and guzzle down this smoothie with no regrets.

Also, being Caribbean sweet potato is a staple root in our diet so i’m slightly biased with my fondness, well just a little we like all things sweet potato from Creamy Mashed Potatoes to slow cooked Ital Stew. Potatoes crop up in some many recipes.

Reasons to make this smoothie

It’s naturally sweet so you don’t need to add any sweetener (unless you want to)

Sweet potatoes are extremely filling

This smoothie can double up as a meal replacement.

Contains enough ingredients to keep you energized.

Ingredients you will need

Preparing the sweet potatoes

In order to make this smoothie you will need to cook the sweet potato first at all, thankfully the potato won’t take very long to cook through.

Before cooking your sweet potato I would recommend chopping it up into chunks first of all as this will speed things up.

Stovetop: Place the sweet potato in a saucepan filled with water, bring to the boil them add the sweet potato and cook until tender (prick with a fork to determine readiness)

Oven: Preheat oven 375f/190c/gas mark 5, line a baking tray with parchment paper, add the sweet potato chunks . Bake until soft, should take about 15 minutes.

Instant pot: Switch your instant pot on, add 2 cups of water and the potato, put the lid on, flick the knob to “sealing” select pressure cook on “high” and adjust the +/- to 10 minutes, allow the unit to come to pressure and work its magic. Once cooked perform a quick release by flicking the knob to “venting”.

The steps

Add all of the ingredients to a high speed blender

Puree the ingredients into s smooth consistency.

Bulk batch your sweet potato

If you are like me and love to have your ingredients to hand, all the time, my suggestion to you would be to use any of the above cooking methods.

Just cook the amount of sweet potatoes that you want to, make sure they are cool down completely before transferring to a zip lock bag and freeze for up to 3 months.

Suggested add in’s

Orange Juice

Dairy free yoghurt (coconut yoghurt works well)

Butternut Squash

Nut butter

Hemp seeds

Protein powder

Notes and tips

This smoothie is suitable to drink as a meal replacement during any time of the day.

during any time of the day. Feel free to rotate between the various nut milks i.e cashew, brazil or pistachio nut milk

This is a child friendly recipe.

recipe. Make sure to cook the sweet potato first and cool them down completely before adding to your blender.

Other smoothie recipes to try

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Sweet Potato Pie Smoothie Paleo, dairy free, vegan, gluten free sweet potato pie smoothie, rich and delicious 5 from 2 votes Print Pin Prep Time: 2 minutes Total Time: 2 minutes Servings: 2 servings Calories: 411 kcal Author: Charla Ingredients 1 cup cooked sweet potato 2 medium sized sweet potato 1 cup cooked sweet potato 2 medium sized sweet potato

1 medium sized frozen banana 1 medium sized frozen banana

1 1/4 cup of almond milk 1 1/4 cup of almond milk

1/8 tsp of ginger 1/8 tsp of ginger

1/8 tsp of nutmeg 1/8 tsp of nutmeg

1/8 tsp of cinnamon 1/8 tsp of cinnamon

1 tsp vanilla extract 1 tsp vanilla extract

4 medjool dates or 2tbsp of coconut nectar or another GI sweetener optional 4 medjool dates or 2tbsp of coconut nectar or another GI sweetener optional

a pinch of cloves optional a pinch of cloves optional Instructions Add all of the ingredients to a blender and blitz on high speed until a smooth consistency is formed.

Serve accordingly. Notes This smoothie is suitable to drink as a meal replacement during any time of the day.

during any time of the day. Feel free to rotate between the various nut milks i.e cashew, brazil or pistachio nut milk

This is a child friendly recipe.

recipe. Make sure to cook the sweet potato first and cool them down completely before adding to your blender. Nutrition Calories: 411 kcal | Carbohydrates: 77 g | Protein: 6 g | Fat: 37 g | Saturated Fat: 32 g | Sodium: 59 mg | Potassium: 1221 mg | Fiber: 8 g | Sugar: 50 g | Vitamin A: 9349 IU | Vitamin C: 8 mg | Calcium: 88 mg | Iron: 7 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy