This sweet potato smoothie is thick, creamy, and cozy, with the natural sweetness of cooked sweet potato, soft dates, banana, and a warm shake of cinnamon. It tastes like a fall treat in a glass, but it comes together in minutes with simple smoothie staples like Greek yogurt and almond milk. Serve it chilled for breakfast, an afternoon snack, or a Pinterest-perfect seasonal sip with a little honey drizzle on top.
Ingredients
- 1/2 cup cooked sweet potato, chilled
- 1 small ripe banana, frozen if possible
- 2 pitted Medjool dates
- 1/2 cup plain Greek yogurt
- 3/4 cup unsweetened almond milk, plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of fine sea salt
- 1 teaspoon honey, plus extra for drizzling if desired
- 1/2 cup ice
How To Make It
Start with a cooked sweet potato that has been cooled completely. Roasted sweet potato gives the smoothie a deeper, caramel-like flavor, while steamed or microwaved sweet potato keeps it a little lighter. Peel it before blending so the texture stays extra smooth.
Add the sweet potato, banana, dates, Greek yogurt, almond milk, cinnamon, vanilla, salt, honey, and ice to a high-speed blender. Blend on high for 30 to 45 seconds, or until the dates are fully broken down and the smoothie looks creamy.
Check the thickness. If you want a spoonable smoothie, leave it as is. For a sippable texture, blend in 2 to 4 tablespoons more almond milk. Taste and add a little more cinnamon or honey if you like it sweeter and spicier.
Pour into one large glass or two small glasses. Finish with a light drizzle of honey, a dusting of cinnamon, or a few banana slices for a pretty smoothie-shop look.
Tips
Use cold ingredients for the best texture. Chilled sweet potato and frozen banana help the smoothie blend up thick without needing too much ice.
If your dates are firm, soak them in hot water for 5 minutes, then drain before blending. This helps them disappear into the smoothie instead of leaving little chewy bits.
For a dessert-style flavor, add a tiny pinch of nutmeg or pumpkin pie spice. For extra richness, swap 2 tablespoons of the almond milk for canned light coconut milk.
This smoothie is best enjoyed right after blending, but you can refrigerate it in a covered jar for up to 24 hours. Shake or stir well before drinking because it will thicken as it sits.
Blend it up, drizzle it pretty, and enjoy every cozy cinnamon-sweet sip!