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Cinnamon Sweet Potato Smoothie

This recipe is essentially a slice of pumpkin pie, but a balanced meal! Packed with energy and carbohydrates from the banana and sweet potato, paired with healthy fats from the almond butter and a boost of protein from greek yogurt or optional protein powder. It is smooth and creamy with all the tastes of fall. To top it off, this smoothie is packed with nutrients like vitamin A, iron and selenium. Freezing the banana and sweet potato may feel like an extra step but it is worth it, we promise! Frozen fruits and veggies in smoothies are what give that creamy texture! Feel free to add additional toppings like more nut butter and granola! You can also add in oats, frozen cauliflower,  flaxseed meal, chia seeds, hemp seeds, or spinach but I highly recommend adding in the additional protein too! Add extra milk to thin the smoothie or keep it thick and eat it as a smoothie bowl, up to you, both are equally delicious!

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  • 1 cup frozen cubed sweet potato (or sub frozen cubed butternut squash)
  • 1 frozen banana
  • ¾ cup unsweetened almond milk, plus more as necessary
  • ½ cup plain greek yogurt (whole, 2% or fat free will all work)
  • 1 tbsp almond butter or pecan butter
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • Pinch of nutmeg
  • Pinch of ground cloves
  • Protein powder (optional)


  1. In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie.
  2. If desired, drizzle with almond butter and sprinkle with your favorite granola. Makes 1 smoothie.


  • Serving Size: 1
  • Calories: 360
  • Sugar: 22 g
  • Sodium: 0 mg
  • Fat: 10 g
  • Saturated Fat: 0.9 g
  • Trans Fat: 0g
  • Carbohydrates: 49 g
  • Fiber: 8 g
  • Protein: 18 g

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