This vegan creamy sweet potato smoothie recipe tastes like sweet potato pie. This delicious and nutritious smoothie is perfect for a quick breakfast, snack or even dessert.

You’ll need just a few simple ingredients to make it and it’s high in protein and nutrients thanks to sweet potato, vanilla protein powder, zucchini and banana.

A creamy sweet potato smoothie in a glass sprinkled with cinnamon with a dish cloth laid out behind it.

About this Recipe

The flavour of this sweet potato shake is so delicious and the hearty ingredients make it so filling. I love scooping the creamy mixture into a bowl and topping it with granola. It’s so good!

The smoothie has just a hint of spice and is perfectly sweet thanks to frozen banana and vanilla protein powder.

The texture is smooth, rich and creamy with the addition of frozen sweet potato, banana, plant-based milk and almond butter (optional).

I love adding vegetables to smoothies and sweet potatoes are one of my favourites. They add healthy complex carbohydrates and substance without adding extra sugar, plus they’re loaded with antioxidants and other health-promoting nutrients.

For more veggie-packed smoothies, this Vegan Carrot Cake Smoothie, Green Monster Smoothie and Beet Orange Smoothie are all wonderfully nutritious.

Recipe Highlights

  • Vegan and gluten-free.
  • High in protein.
  • High in fiber.
  • 3 kinds of fruit and veggies.
  • Thick, creamy texture.
  • Tastes like sweet potato pie!
  • No added sugar.


Ingredients for a sweet potato smoothie: sweet potato, sliced banana, zucchini chunks, protein powder, milk and cinnamon.
  • Milk: You can use your choice of non-dairy milk. I suggest unsweetened almond milk, cashew milk, oat milk or soy milk though you can use sweetened milk if you like. You could also use coconut milk but I’d suggest no more than 1/4 cup full-fat coconut milk and 1 1/4 cup water or 1/2 cup light coconut milk and 1 cup water. Carton coconut milk is ok to use for the full 1.5 cups.
  • Sweet Potato: You’ll need cooked sweet potatoes. I like to freeze it so the smoothie is extra creamy but if you only have fresh sweet potato that works too. It can be canned, mashed or cubed or sliced and roasted, steamed or boiled.
  • Banana: Frozen banana is best for creating a thick, creamy smoothie. If you don’t want to use banana, you can substitute extra zucchini or a few pieces of cooked cauliflower. Note that the smoothie won’t be as sweet in this case.
  • Zucchini: This can also be added fresh or frozen. Substitute with an extra 1/2 a banana.
  • Protein Powder: You can use any vanilla vegan protein powder. You could use chocolate protein powder but I prefer it with vanilla.
  • Cinnamon & Nutmeg: I like these two spices to make it taste like sweet potato pie. If you only have cinnamon, that’s ok. You could also substitute 2 tsp pumpkin pie spice.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.


  • Flax Seed, Chia Seeds or Hemp Hearts: Add up to 1 tbsp for healthy fats. Flax and chia seeds will also thicken the smoothie. You could also sprinkle these on top if you’re making a smoothie bowl.
  • Almond Butter: I like the flavor and creaminess a spoonful of nut butter adds. You can use almond butter, peanut butter, sunflower seed butter or cashew butter.
  • Cauliflower: Frozen cooked cauliflower or riced cauliflower makes a good substitute for zucchini.
  • Extra Spices: Try a pinch of turmeric, ginger, cardamom or allspice. A small piece of peeled fresh ginger would also be yummy! You could also try masala chai spice instead of cinnamon and nutmeg for a variation.
  • Cacao Nibs: Top your smoothie with cacao nibs or pulse them right in after blending for a bit of crunch and extra antioxidants.
  • Yogurt: You can add up to 1/2 cup vegan vanilla or plain Greek yogurt for extra creaminess and in some cases protein (the Silk non-dairy Greek yogurt is a source of protein).
  • Smoothie Bowl: To enjoy as a drinkable smoothie use 1 1/2 cups liquid, for a thicker ice cream-like smoothie bowl, reduce the liquid to 1 cup then slowly add more until you reach your desired texture.

How to Freeze Sweet Potato

You can cook the sweet potato a few different ways before freezing:

  • Use this method for How to Bake Sweet Potatoes to bake them in the oven.
  • Poke whole sweet potatoes with a fork and pop in an air fryer for 30 minutes at 370F.
  • Peel and cube before boiling or steaming sweet potato until fork tender.

If you baked or air fried the sweet potato, let them cool then discard the skin and cut the sweet potato into pieces. Place the pieces on a baking sheet and freeze until solid before transferring to a freezer bag or airtight container.

If you steamed or boiled cubed sweet potato, place the cubes on a baking sheet and freeze until solid before transferring to a freezer bag or airtight container.

Chopped sweet potato cubes on a baking sheet.
Frozen sweet potato cubes in a glass container.

Another option is to add mash cooked sweet potato into ice cube trays, freeze them and then pop them out and into a container for storage.

This does make a great option as the sweet potato cubes don’t stick together after freezing and you’ve got handy frozen sweet potato cubes to toss into any smoothie. Silicone ice cube trays work well for this.

Recipe FAQs

Can I use canned sweet potato?

Yes. Use about 3/4 cup of canned sweet potato puree instead of 1 cup cubed sweet potato. Be sure to use frozen banana if you’re using canned sweet potato straight from the can. You can also freeze the sweet potato in ice cube trays in advance for a thicker, creamier texture.

Do I have to use frozen sweet potato?

No. You can use leftover cooked sweet potato or freshly cooked sweet potato. I recommend pairing this with frozen banana and zucchini for a thick, creamy texture.

What can I use instead of zucchini?

You can substitute the zucchini with 1/2 a frozen banana or cooked cauliflower

Can I make this without protein powder?

Yes but you’ll need to add an additional sweetener. To replace the protein powder, try a few pitted dates, 1-2 tbsp maple syrup or any other sweetener you prefer.

Do I have to peel the sweet potato?

You don’t have to but I prefer to use peeled sweet potato for sweet potato smoothies for a smooth texture and brighter orange color.

Sweet potato smoothie bowl topped with chia seeds, granola and banana.

Recipe Tips

  • Meal Prep in Advance: Portion the vanilla protein powder, spices, frozen banana, sweet potato and zucchini into freezer bags so all you have to do is dump them in the blender and add liquid. You can also blend it ahead of time and store it in the fridge overnight it just won’t be quite as thick in the morning.
  • Add Liquid First: I find smoothies blend best when you add the liquid first then the solid ingredients.
  • Start Slow: Start blending your smoothie on slow speed then slowly increase to high, blending briefly until it’s completely smooth. Avoid over-blending as the heat from the blender will start to warm your smoothie.
  • No high-powdered blender? If you don’t have a high-speed blender like Vitamix or Blendtec, you might only want to use frozen banana with fresh sweet potato and zucchini, or vice versa, frozen sweet potato with fresh banana and zucchini, etc. Using all the frozen solid might be too much for your blender to handle.

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A creamy sweet potato smoothie in a glass sprinkled with cinnamon with a dish cloth laid out behind it.

Sweet Potato Pie Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan
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This delicious sweet potato smoothie tastes just like sweet potato pie! It’s healthy, filling, easy to make and so yummy you’ll be craving it every morning. 



  1. Add all ingredients to a blender in the order listed in the ingredients section.
  2. Start blending on low then slowly increase speed and blend for about 30 seconds until completely smooth and creamy.
  3. Pour into a glass and enjoy.


Nutrition facts include almond butter, without almond butter it’s 336 calories with 48 C/5 F/27 P.

To enjoy as a drinkable smoothie use 1 1/2 cups liquid, for a thicker ice cream-like smoothie bowl, reduce the liquid to 1 cup then slowly add more until you reach your desired texture.


  • Serving Size: 1
  • Calories: 427
  • Fat: 13 g
  • Carbohydrates: 51 g
  • Fiber: 7 g
  • Protein: 30 g

Originally published July 2018.