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a clear glass filled with sweet potato smoothies with pumpkin pie spice sprinkled on top

Sweet Potato Pie Smoothie

This vegan, gluten-free, & refined sugar-free smoothie is just as delicious as a sweet potato pie. Who doesn't love a sweet breakfast smoothie?!
5 from 5 votes
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 large 16 oz smoothies


  • 2 cups frozen sweet potatoes blanched and cubed
  • 1- 1 ¼ cup plant-based milk start with 1 cup and only add up to 1 ¼ cups if needed for a thinner smoothie
  • 1 cup plant-based yogurt I used Forager project unsweetened yogurt
  • 2-3 Tablespoons maple syrup add more or less to adjust sweetness of smoothie
  • 2 Tablespoons nut butter I used almond butter
  • 2 Tablespoons hemp seeds
  • 2 teaspoons pumpkin pie spice
  • teaspoon salt adds a lot of flavor and actually makes the smoothie sweeter!


  • Add all the ingredients to a blender including the frozen sweet potato, plant-based milk, yogurt, maple syrup, nut butter, hemp seeds, pumpkin pie spice, and salt.
  • Blend until smooth. If needed, add up to 1 ½ cups of milk for a thinner smoothie or (may be needed if blender is not strong). You can also wait to add the maple syrup at the end to sweeten to your preferred level. Then, pour into two glasses and enjoy immediately!


  • Smoothies are best enjoyed right away, but can be stored in a closed container or cup with a lid in the fridge for 24-48 hours.
  • Please see blog post for substitution ideas. I used blanched and frozen sweet potatoes, but feel free to boil and freeze sweet potatoes too.


Serving: 1smoothie (½ recipe) | Calories: 475kcal | Carbohydrates: 58g | Protein: 16g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Sodium: 603mg | Potassium: 626mg | Fiber: 8g | Sugar: 25g | Vitamin A: 18952IU | Vitamin C: 19mg | Calcium: 639mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!