Savor autumn with this spiced sweet potato smoothie—flavored with warm spices, anti-inflammatory ginger, and nutritious sweet potato. It tastes like a sweet potato pie without all the sugar!
The sweet potato not only makes this smoothie naturally-sweetened and super-healthy but also also adds a silky creaminess.
Note on Sweet Potatoes
This is a great recipe for leftover baked sweet potatoes. OR, simply cook the sweet potato in the microwave for 5 minutes until tender. OR, use a canned version of sweet potato (or, even pumpkin).
We like to use roasted sweet potatoes and prepare in advance for instant smoothies. Just cut into chunks, drizzle with olive oil, place on a lined baking sheet at 375 degrees F for 20 to 30 minutes. Allow the sweet potatoes to cool completely, then place into a reusable bag or a freezer safe airtight container and freeze for up to 3 months.
Recipe substitution options:
We use almond milk to make this smoothie dairy-free but you can certainly use regular milk or any milk of your choice.
Coconut oil can be substituted with almond butter, if you prefer.
We like to soak the dates in water in the microwave for 5 to 10 seconds. Sometimes dates are a little hard. If you don’t have dates, they can be replaced by frozen banana but we prefer the dates.
See Patty making the Autumn Spiced Smoothie in a beautiful setting.
Thank you to Purdue University extension nutritionist Patty Sanders for sharing this simple health recipe. We always learn something new!