Glass of Cinnamon Sweet Potato Smoothie
  • Easy
  • 5 Minutes
  • Serves 2

Nutrition Per Serving

  • Calories: 353
  • Fat: 7.3g (Saturated Fat: 3.5g)
  • Carbohydrates: 48.4g
  • Fiber: 8g
  • Added Sugars: 0g
  • Protein: 24.3g
  • Sodium: 119mg

Print Recipe

Equipment Needed


If you’ve ever had a slice of sweet potato pie, this cinnamon and sweet potato smoothie will remind you of it. Roast a tray or two of diced sweet potatoes at the beginning of the week and enjoy them in this smoothie, tossed into chili or tacos, over a salad or under creamy scrambled eggs.  

Substitutions (optional)

Substitute butternut squash or canned pumpkin.

Level-ups (optional)

Toasted pecans give the smoothie extra richness.

Equipment Needed



  • 1 cup cooked diced sweet potatoes OR ⅔ cup canned sweet potato OR ½ baked and chilled sweet potato
  • ½ cup frozen cauliflower
  • ½ cup frozen banana
  • 6 pecan halves
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup Greek yogurt
  • Water to adjust consistency


  1. In a blender, combine all the ingredients except the water. Puree until smooth and adjust the consistency with cold water.