Before baking, sweet potato pie filling is rich, creamy, and thick but pour-able, like a shake. So why not enjoy a chilled version in a glass? I had some leftover steamed sweet potatoes from a prior recipe and thought it might be a good idea to enjoy some of this beta-carotene packed veggie in my breakfast smoothie. Into the blender it went with several other nutritious ingredients, and this thick, cool and creamy sweet potato pie shake emerged.
If enjoying this in the morning, when my taste buds are more sensitive, I go very light on the sweetener (using about 1 teaspoon plus stevia to taste). But for an afternoon pick-me-up, you may want to up the sweetener to a tablespoon or even a little more for a more indulgent treat. In my opinion, smoothies are all about customization, so please do feel free to alter the flavors of this sweet potato pie shake to suit your palate.
Also, I find smoothies to be a great medium for adding extra nutrition. Here are some additional ingredients that you might want to pop into this smoothie that should still leave you with a seamless sweet potato pie shake:
- Aminos (1 teaspoon L-glutamine added to the one pictured – doesn’t affect flavor or texture!)
- Probiotics (added to the one pictured – I use 1/4 teaspoon of Ther-Biotic Complete)
- 1 to 2 Tablespoons of Vegan Protein Powder (rice, hemp, soy, etc.)
- A Half Ounce of Whole or Ground Nuts (I like to add a couple of brazil nuts sometimes)
- A Handful of Raw Spinach (will alter the look, but not the taste)
- A Wee Bit (maybe 1/4 teaspoon or less) Maca Powder or Lucuma Powder
Special Diet Notes: Healthy Sweet Potato Pie Shake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
- ½ cup cooked, mashed sweet potatoes (I use leftover steamed sweet potatoes)
- 1 medium to large (depending on how thick you like it) ripe frozen banana, broken into chunks
- ½ to ¾ cup unsweetened milk alternative (I use coconut milk beverage)
- 1 teaspoon ground flaxseed
- ⅛ teaspoon vanilla extract
- 1 25mg scoop pure stevia extract, optional
- ¼ to ½ teaspoon ground cinnamon
- Pinch salt
- ½ to 1 tablespoon maple syrup, or more to taste (coconut sugar or brown sugar also taste yummy in this)
- Whipped coconut cream (I used the recipe in Go Dairy Free), for garnish, optional
- Dash nutmeg, for garnish, optional
- Place the sweet potato, banana, ½ cup of the milk alternative, flaxseed, vanilla, stevia (if using), cinnamon (start with ¼ teaspoon), salt, and ½ tablespoon of the maple syrup in your blender and whiz until smooth.
- If it is too thick, add more milk alternative as needed and blend.
- Give it a taste test. If you are like me, and adore cinnamon, go ahead and add more. If not sweet enough, blend in more maple syrup to taste.
- Garnish with whipped coconut cream and a dash of nutmeg, if desired.
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