The Sweet Potato Pie Smoothie transforms the beloved Southern dessert into a nutritious, drinkable breakfast that delivers all the warm spices and comforting flavors of traditional sweet potato pie without the guilt. This creamy smoothie combines cooked sweet potato with classic pie spices like cinnamon, nutmeg, and ginger, along with banana for natural sweetness and Greek yogurt for protein, creating a thick, milkshake-like beverage that tastes indulgent while providing substantial nutrition. Originally inspired by the fall smoothie bowl trend and the desire to enjoy holiday flavors year-round, this recipe has become a favorite among health-conscious food lovers who refuse to choose between nutrition and flavor. Each sip delivers the nostalgic taste of grandma’s sweet potato pie while providing vitamins, fiber, and sustained energy that makes it perfect for breakfast, post-workout recovery, or an afternoon pick-me-up.
Serving: 2 smoothies
Prep Time: 5 minutes (assuming sweet potato is pre-cooked)
Ingredients
For the Smoothie Base:
- 1 cup cooked sweet potato, cooled (about 1 medium potato)
- 1 large ripe banana, frozen
- 1 cup plain Greek yogurt
- 1 cup unsweetened almond milk (or milk of choice)
- 1/4 cup old-fashioned rolled oats
For the Pie Spice Blend:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of ground allspice
For Sweetness and Flavor:
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
For Texture and Nutrition:
- 1/2 cup ice cubes
- 1 tablespoon ground flaxseed or chia seeds (optional)
- 1 tablespoon almond butter or pecans (optional)
For Topping:
- Whipped cream or coconut whipped cream
- Extra cinnamon
- Crushed graham crackers or gingersnap cookies
- Chopped pecans
- Caramel drizzle
Instructions
Prepare Sweet Potato (If Needed)
If you don’t have pre-cooked sweet potato, pierce a medium sweet potato with a fork and microwave for 5-7 minutes until very soft, or bake at 400°F for 45-60 minutes. Let cool completely, then peel and measure 1 cup of flesh. Cold sweet potato blends best.
Add Liquid Ingredients First
Pour almond milk and Greek yogurt into your blender. Adding liquids first helps the blender work more efficiently and prevents ingredients from getting stuck under the blades.
Layer Remaining Ingredients
Add cooked sweet potato, frozen banana, rolled oats, maple syrup, vanilla extract, and almond extract if using. The frozen banana creates a thick, creamy texture similar to ice cream.
Add Spices and Extras
Sprinkle in cinnamon, nutmeg, ginger, cloves, allspice, and salt. These warm spices are what give the smoothie its signature sweet potato pie flavor. Add flaxseed and almond butter if using for extra nutrition and richness.
Blend Until Smooth
Start blending on low speed, then gradually increase to high. Blend for 60-90 seconds until completely smooth and creamy with no lumps of sweet potato or oats remaining. The consistency should be thick like a milkshake.
Adjust Consistency
If smoothie is too thick, add more almond milk one tablespoon at a time until you reach desired consistency. If too thin, add more ice cubes or a bit more frozen banana and blend again.
Taste and Adjust
Sample the smoothie and adjust flavors as needed. Add more maple syrup for sweetness, more cinnamon for spice, or a pinch more salt to enhance all the flavors.
Serve Immediately
Pour into two glasses and serve right away for the best texture. The smoothie will separate and thin if left sitting too long.
Add Festive Toppings
Top each smoothie with a dollop of whipped cream, a sprinkle of cinnamon, crushed graham crackers or gingersnap crumbs for that “pie crust” element, and chopped pecans. Drizzle with caramel sauce for extra indulgence.
Nutritional Information
Per smoothie (based on 2 servings):
- Calories: 285
- Protein: 14g
- Carbohydrates: 52g
- Fat: 4g
- Fiber: 8g
- Sodium: 125mg
- Vitamin A: 285% daily value
- Vitamin C: 25% daily value
- Calcium: 25% daily value
- Potassium: 780mg
Helpful Tips
Sweet Potato Preparation: Cook sweet potatoes in advance and store peeled, cubed sweet potato in the refrigerator for up to 5 days or freezer for up to 3 months. This makes smoothie prep incredibly quick on busy mornings.
Banana Freezing: Always use frozen banana for the creamiest texture. Peel ripe bananas, break into chunks, and freeze in a sealed bag. Frozen banana eliminates the need for ice while creating thick, smooth consistency.
Oat Power: The oats add fiber, make the smoothie more filling, and create extra creaminess. They also provide sustained energy. For gluten-free, use certified gluten-free oats.
Greek Yogurt Benefits: Greek yogurt provides protein and probiotics while creating rich creaminess. For dairy-free version, substitute with coconut yogurt or additional almond butter for creaminess.
Spice Balance: The spice blend is what makes this taste like pie. Don’t skip any spices, as each contributes to the complex flavor. You can also use 1 1/2 teaspoons pre-made pumpkin pie spice as a substitute.
Sweetness Level: The natural sugars in sweet potato and banana provide significant sweetness. Start with less maple syrup and add more to taste. The smoothie should taste like pie but not be cloying.
Milk Options: Any milk works – dairy, almond, oat, coconut, or soy. Choose unsweetened to control sugar levels. Thicker milks like oat or coconut create richer texture.
Make-Ahead Strategy: Prep smoothie packs by combining sweet potato, banana chunks, and dry ingredients in freezer bags. When ready, dump contents into blender with liquid and blend.
Protein Boost: Add a scoop of vanilla or unflavored protein powder to make this even more substantial. Add extra liquid if needed to maintain consistency.
Serving Suggestions: This smoothie works as breakfast, snack, or even a healthy dessert. Pour into bowls and top with granola, nuts, and coconut for a smoothie bowl version.
