This vegan sweet potato smoothie is made with creamy coconut milk, walnuts, ginger, and pumpkin pie spice. It’s a delicious treat that can be enjoyed as a dessert, breakfast, or snack!
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With the first day of fall just a week away, I’m gearing up for my favorite time of year in the Veg World®! To get us ready for all things pumpkin spice, root veggies, and squash, I decided to revisit this decadent Walnut and Sweet Potato Smoothie that I originally posted all the way back in November 2013.
The blog was literally only two months old at that time, but I still remember creating this recipe and taking the photos. I actually kept the old photo in this post (below) for fun. I love to reminisce about original Veg World® recipes!
In remaking this recipe, I didn’t actually make any changes and instead just took new photos. I made the smoothie following the original instructions and thoroughly enjoyed it! Cooked sweet potatoes add a beautiful color and creamy texture, and the addition of vanilla, ginger, and pumpkin pie spice gives this smoothie a dessert vibe. It’s honestly like sweet potato pie in a glass!
So go on, give it a try. And be sure to read my expert tips for easy ways to prep sweet potatoes in advance. You’ll be so glad to have them on hand so that you can make this Walnut and Sweet Potato Smoothie on repeat!
Expert Tips
- This recipe comes together in <5 minutes if you cook the sweet potatoes in advance. The easiest way to do this is to make them in the microwave following the directions in that linked post. You can also roast them in the oven. Scrub the sweet potato clean, use a fork to poke several holes in the skin, place it directly on a piece of aluminum foil on the rack in the center of the oven, and cook for 45 to 60 minutes until tender.
- Let the sweet potatoes cool before making the recipe. I think the smoothie tastes best cold, so that’s another reason to make the potatoes in advance. Cooked sweet potatoes will keep in the fridge for at least a few days.
- Use full-fat coconut milk from a can for the best results. This kind of coconut milk makes the smoothie ultra creamy. You can also sub almond, oat, soy, or cow’s milk.
- This sweet potato smoothie keeps well in the fridge for up to two days. So, not only can you make the ingredients in advance, you can also prep the entire smoothie ahead of time for busy days.
- Pumpkin pie spice is available at most large grocery stores, including Trader Joe’s. But if you can’t find it, sub ground cinnamon.
More Healthy Sweet Potato Recipes
You may also like the Spiced Sweet Potato Latte, Silver Dollar Sweet Potato Protein Pancakes, Oatmeal Raisin Sweet Potato Cookies, and Sweet Potato Blueberry Flax Muffins.
If you make this sweet potato smoothie, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section. While you’re here, subscribe to the weekly newsletter.
Walnut and Sweet Potato Smoothie
Equipment
Ingredients
- 1 cup cooked sweet potato flesh - see notes for cooking instructions
- 1 frozen banana
- 1 cup unsweetened coconut milk - full-fat, from a can
- ¼ cup chopped walnuts
- ½ inch fresh ginger - peeled
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Combine all ingredients in a blender. Blend until consistency is smooth. Serve and enjoy!
Notes
- Ways to cook a sweet potato: Follow the instructions in my Microwave Sweet Potato post for the easiest and quickest method. You can also roast the sweet potato. Scrub clean, poke several holes in the skin with a fork, place on a piece of aluminum foil on the center rack of the oven, and cook for 45 to 60 minutes until tender. Store the cooked sweet potatoes in the fridge for 3 to 5 days before using (the smoothie tastes best cold).
- If you don't have pumpkin pie spice, sub ground cinnamon. You can also use any other milk in place of coconut milk.
- The smoothie keeps well in the fridge for up to 2 days.
Nutrition
Enjoy the rest of your day! – Lizzie
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