Sweet Potato Spice Smoothie

standard September 2, 2014 1 response

I have always been a big fan of vegetables for breakfast. I’ve thrown kale, beets, spinach, avocado, pumpkin, broccoli, and even peas into my morning smoothies. I’ve roasted sweet potatoes with spices. I’ve made a few tofu quiches. But I hadn’t thought to try sweet potatoes in a smoothie until I was trying to think of how to use my CSA goodies for breakfast. My Pumpkin Chai Protein Smoothie was the basis for this one, adding pear to sweeten, changing up the spices, and removing the protein powder to make it a little more simple. (Vanilla or Chai protein powder would work great here though, if you wanted). This smoothie is definitely the perfect transition into fall flavors while still suffering through Texas summer heat!


Sweet Potato Spice Smoothie

Serves 2.

Print-Friendly Recipe


  • 2 small sweet potatoes, peeled and diced
  • 1 asian pear
  • 1 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1 banana, frozen
  • 2 T hemp seeds
  • 1 T agave nectar
  • 1/2 c orange juice
  • 1 c water
  • 1 c ice


  1. Bake sweet potatoes on a parchment lined baking sheet at 300 for 30-45 minutes or until soft.
  2. Place baked sweet potatoes in a high speed blender. Add remaining ingredients in order, topping off with ice.
  3. Blend until smooth.


Per Serving: 422 kcal, 92 g carbs, 5 g fat, 9 g protein, 147 mg sodium, 37 g sugar




1 response

  • What a cool idea, I’ve never made a smoothie like that. At first I thought it was served hot (like a kind of spiced sweet potato porridge), but then the fruits and juice make it look like a really refreshing drink. Like you said, sounds like a perfect transition into fall. 🙂 Happy MoFo!

  • Leave a Response

    Your email address will not be published. Required fields are marked *