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Two glasses of pink smoothie, possibly a vibrant purple sweet potato smoothie, are topped with whipped cream and granola, each with a clear straw. Surrounding items include a bottle of milk, a bowl of granola, a bowl of nut butter, and purple cubes on a plate.

Purple Sweet Potato Smoothie Recipe (No-Fruit Smoothie)


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  • Author: Elaine Gordon
  • Total Time: 5 mins
  • Yield: 2-3 1x
  • Diet: Dairy-Free, Gluten-Free, Vegan

Description

This creamy Vegan Purple Sweet Potato Smoothie tastes like dessert but is packed with nourishing ingredients to keep you full and energized. Purple sweet potatoes contain vitamin B6, vitamin C, potassium, fiber and are rich in anthocyanins, the pigments that give them their gorgeous color. This no-fruit smoothie skips the usual bananas and berries, making it a delicious way to add a vegetable to your breakfast routine.


Ingredients

Units Scale
  • 1 cup frozen purple sweet potatoes (I buy the store-bought cubed frozen bags)
  • 1 cup unsweetened plant milk, chilled (almond milk, oat milk or cashew milk)
  • 2 tablespoons raw almond butter
  • 3 soft pitted Medjool dates
  • 2 tablespoons rolled oats (GF if desired)
  • 2 tablespoons chia seeds and/or hemp seeds
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves (or nutmeg)
  • 1-2 cups ice cubes (depending on how frosty you like it - I like 2 cups)
  • pinch of salt (don't skip!)
  • garnish options: vegan whipped cream and granola

Instructions

  1. Place all ingredients in a high speed blender and blend until smooth and creamy. You may want to put the dates at the bottom to ensure they get blended in well.
  2. Taste and add more dates for sweetness if desired. You may also want to add more cinnamon or vanilla for added flavor. I like to add extra ice for a frostier smoothie.
  3. Pour into 2-3 glasses. Garnish if desired and enjoy immediately.
  • Prep Time: 5 mins
  • Category: Smoothie
  • Method: Blender