Sweet Potato Pie Smoothie

Sweet Potato Smoothie
Mathew Kadey
Prep time: 10 mins
Calories: 424

Sweet potatoes, maple syrup and warming spices make each sip of this sweet potato smoothie taste like pie in a glass. Tahini gives this smoothie extra silky appeal. Roast, steam or boil a few sweet potatoes ahead and chill them (up to 5 days) so they’re ready when you need them.

Go Bananas!

Ripe bananas give smoothies a creamy texture. Keep them on hand in your freezer. To freeze, simply peel the ripe fruit, chop it into quarters and freeze the chunks on a baking sheet. Store them in a zip-top bag until you need a smoothie fix.

Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and, Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Yields 1 serving


  • 1 cup low-fat plain milk of choice, more as needed
  • 1 cup cooked sweet potato
  • 2 teaspoons tahini
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 small frozen banana, chopped


1Place all ingredients in a blender container in the order listed.

2Process until smooth. If smoothie is too thick, blend in some additional milk.

1 serving contains 424 calories, 8g total fat, 3g saturated fat, 0g trans fat, 10mg cholesterol, 206mg sodium, 76g carbohydrates, 9g fiber, 26g sugars, 16g protein.


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