This sweet potato smoothie is creamy and beautifully thick. Made with either cooked or canned sweet potato, it also features banana, cinnamon, peanut butter, and Greek yogurt. Ready within 5 minutes using a high-powered blender, it makes for a wonderful veggie-loaded breakfast smoothie or snack.

A blender pouring sweet potato smoothie into a glass. There is a glass with smoothie behind it and granola scattered around the table.

Homemade smoothie recipes are my go-to quick breakfast or snack. Especially on a busy morning when I am just trying to get my crew fed and out the door on time! I love that breakfast smoothies with vegetables are easy to make in minutes and get veggies in first thing in the morning in a truly delicious way.

And this Sweet Potato Smoothie was inspired by my Pumpkin Pie Smoothie and is one of our favorites. Filling and nutritious, this quick blender breakfast is loaded with nutritious sweet potato, protein from Greek yogurt, some healthy fats from peanut butter, and naturally sweetened with banana. It is made up in 5 minutes with either canned or precooked sweet potatoes and is the perfect recipe for kids or kitchen newbies to make!

This creamy smoothie is naturally vegetarian and gluten-free but can easily be made dairy-free by replacing the yogurt with a plant based milk or yogurt. Top it with granola for a delicious smoothie bowl or drink it from a mason jar, this sweet potato smoothie is so going to make you love eating your veggies!

How to cook your sweet potato for this smoothie

The smoothie does require a touch of preplanning. You do need to freeze the bananas (easy!) and cook the sweet potato (also easy!). Here are a few ways to cook up that sweet potato, but don’t forget to let it cool before adding it to this smoothie!

Oven: Preheat your oven to 425℉. While the oven is preheating, wash your potatoes well and poke them 3-4 times with a sharp knife. Line a baking sheet lined with aluminum foil or parchment paper for easy clean up. Bake until fork tender, about 45 minute. Remove from the oven and let cool.

Instant Pot: Wash medium whole sweet potatoes and poke them several times with a sharp knife. Place steamer basket in your Instant Pot and pour in 1 cup water. Place sweet potatoes in the pressure cooker in a single layer. Cook on HIGH for 20 minutes. Once cooking time is up, carefully quick release the pressure. Once pressure is released, carefully remove lid and use tongs to carefully remove the hot cooked sweet potatoes.

Slow Cooker: Wash your sweet potatoes really well and leave them wet.  Not dripping wet, just however wet they are from washing them. The moisture will help in the cooking process. Using a knife, puncture the clean sweet potatoes skin multiple times. Arrange the sweet potatoes in your slow cooker in a single layer. Cook on low for 6-7 hours or high for 3-4 hours. You’ll know they are done when you can easily puncture the skin of the potato with a fork

Microwave: Wash a medium sweet potato thoroughly. Using a sharp knife, pierce the potato 3-4 times. Place the potato on microwave-safe plate or bowl and microwave for 5 minutes, turning halfway through. Test to see if you potato is fork tender. If not, continue to cook for 30 second increments until ir can easily be pierced with a fork.

Is this sweet potato smoothie sweet?

While the sweet potatoes do add some sweetness to this smoothie, most of the sweetness in this recipe comes from the bananas. Using very ripe bananas will be super important in determining how sweet this smoothie is or is not. We opted not to include any added sweetener, because we aim to keep smoothies as low in sugar as possible. However, you can add a tablespoon or two of maple syrup or honey or a couple pitted dates to your smoothie if you need to sweeten it up a bit to fit your taste.

Does the banana need to be frozen for this smoothie?

There needs to be a frozen component to this smoothie to help give it that thick, creamy factor. Frozen bananas are ideal, but using cooked and frozen sweet potato in this smoothie would also work.

To freeze a banana, peel it, place it into a freezer safe container whole or slice it for easy portioning into smoothies like this one!

Can you freeze sweet potato

Absolutely! And a great way to reduce food waste and/or make veggie-loading with sweet potatoes so much easier!

Sweet potatoes can be frozen raw or cooked. I like to cook mine ahead of time and remove the skin before mashing and freezing in an air-tight container where they last 4-6 months.

Sweet potato smoothie in two glasses. They are topped with granola and one has a straw in it.

Suggested adaptations

  • Toss in a little frozen cauliflower to up the veggies without changing the color of this sweet potato smoothie.
  • Don’t do peanut butter? Feel free to substitute it with any nut butter or seed butter you want. Using sunflower seed butter is a great way to make this smoothie nut free.
  • Add some collagen powder to help boost the protein. Totally optional! But many people love to find ways to get bonus protein in at breakfast and collagen power is a great one.
  • Use whatever milk works for you. I’ve made this sweet potato smoothie with almond milk, oat milk, and cow’s milk. Each time, it comes out delicious.
  • Make it dairy-free by replacing the yogurt and milk with your favorite plant based yogurt and non-dairy drink.

Other veggie-loaded smoothie recipes

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Sweet potato smoothie in two glasses and topped with granola. One glass has a straw in it.
Sweet Potato Smoothie served in a jar with a straw in it
5 from 4 votes

Wholesome 5-Minute Sweet Potato Smoothie

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
This sweet potato smoothie is creamy and beautifully thick. Made with either cooked or canned sweet potato, it also features banana, cinnamon, peanut butter, and Greek yogurt. Ready within 5 minutes using a high-powered blender, it makes for a wonderful veggie-loaded breakfast smoothie or snack


  • 1/2 cup cooked and mashed sweet potato, or canned sweet potato
  • 1 medium banana, frozen
  • 1 1/2 cup milk of choice
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons peanut butter, or almond butter
  • 1/4 teaspoon ground cinnamon, or to taste



  • Combine all ingredients in a blender.
  • Place lid on the blender and blend until very smooth. This will take about 20-40 seconds depending on the powder of your blender.
  • Enjoy immediately.
Calories: 199kcal, Carbohydrates: 25g, Protein: 10g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 3mg, Sodium: 323mg, Potassium: 377mg, Fiber: 4g, Sugar: 12g, Vitamin A: 4788IU, Vitamin C: 6mg, Calcium: 310mg, Iron: 1mg