Sweet Potato Cinnamon Smoothie

Name: Sweet Potato Cinnamon Smoothie
Prep time: 12 min
Cook time: 50 min
Total time: 1 h 2 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 medium (about 10 oz) (300 g) medium sweet potato, scrubbed and pierced all over with a fork; roasts to about ¾ cup (170 g) of flesh; 1 large (120 g) ripe banana, peeled, sliced into ½-inch coins, and frozen solid (at least 4 hours); 1½ cups (360 ml) unsweetened almond milk, cold; 1 tablespoon (16 g) smooth almond butter, stirred well if the oil has separated (optional); 1 teaspoon (3 g) ground cinnamon; 1 teaspoon (5 ml) pure vanilla extract; 1 tablespoon (15 ml) pure maple syrup, plus more to taste; fine salt, a small pinch, to taste

From the MyKitchenBank Kitchen

A creamy, naturally sweet smoothie made with oven-roasted sweet potato, frozen banana, almond milk, and warm cinnamon. It tastes like a liquid sweet potato pie, and the vegetable is completely hidden.

Prep: 12 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 32 min
Makes: 2 smoothies (about 12 oz / 350 ml each)

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Steps

Before you start

Slice and freeze the banana at least 4 hours ahead (or overnight). A frozen banana gives the thick, milkshake-like texture without ice.
Roast the sweet potato up to 3 days ahead, and the smoothie takes about 5 minutes to make. Cold roasted sweet potato works perfectly.
Use unsweetened almond milk. Sweetened or vanilla versions can make the smoothie too sweet once the maple syrup is added.
Line a rimmed baking sheet with parchment or foil, because roasting sweet potatoes drips sticky juices.

1
Preheat and prep potatoOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Line a rimmed baking sheet with parchment.
- Scrub the sweet potato under running water, pat it dry, and pierce it 6 to 8 times all over with a fork so steam can escape.
- Set it on the baking sheet.
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Ready when: Oven reads 400°F (200°C) and the potato is on the lined sheet.
Tip: Don't skip the lining. Caramelized sweet potato juices bake onto the pan like glue.
2
Roast the sweet potatoOven 400°F / 205°C
- Roast at 400°F (200°C) for 45 to 55 minutes, turning the potato over once halfway through.
- It's done when the skin looks wrinkled and slightly blistered, juices have leaked out and caramelized, and a paring knife slides into the thickest part with no resistance.
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Ready when: A knife slides into the center with no resistance and the potato feels very soft when squeezed with an oven mitt.
Tip: Roasting, not boiling, concentrates the sugars and gives a deeper, sweeter flavor with no watery taste.
3
Cool the potato
- Transfer the baking sheet to a wire rack and let the potato cool for about 30 minutes, until it is just warm or room temperature.
- Don't blend it hot, because it will melt the frozen banana and make the smoothie thin.
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Ready when: The potato feels barely warm or cool to the touch.
Tip: For a faster cool-down, split the potato open lengthwise to let the steam out.
4
Scoop the flesh
- Slice the cooled potato lengthwise and scoop the soft orange flesh into a bowl with a spoon, leaving the skin behind.
- You should have about ¾ cup (170 g).
- Mash lightly with a fork to break up any stringy bits.
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Ready when: Flesh is soft, smooth, and measures about ¾ cup (170 g) with no skin.
Tip: If you end up with more than ¾ cup, save the extra for the next batch. Too much potato makes the smoothie heavy and pasty.
5
Add liquids to blender
- Pour the almond milk into the blender jar first.
- Add the almond butter (if using), vanilla extract, maple syrup, and a small pinch of salt.
- Putting the liquids at the bottom helps the blades pull the solids down.
6
Add solids and cinnamon
- Add the scooped sweet potato, the frozen banana coins, and the cinnamon on top of the liquids.
- Secure the lid firmly.
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Tip: Put the cinnamon on top of the fruit rather than directly on the milk, because cinnamon floats and can clump on the surface.
7
Blend until silky
- Start on low speed for 10 seconds, then increase to high and blend for 45 to 60 seconds.
- Stop and scrape down the sides once if needed.
- The smoothie is ready when it's completely smooth, thick, and pourable, with no flecks of banana or potato strands.
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Ready when: The mixture is uniformly pale orange-beige, thick like a milkshake, with no visible chunks or strands.
Tip: If the blades spin without pulling the mixture down, add 2 to 3 tablespoons more almond milk and blend again.
8
Taste, adjust, and serve
- Taste the smoothie.
- Add another ½ teaspoon of maple syrup if you'd like it sweeter, a pinch more cinnamon for warmth, or a splash of almond milk to thin it.
- Blend for 5 more seconds, then divide between two tall glasses and drink right away.
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Ready when: The smoothie tastes sweet and warmly spiced, and the texture is thick but easy to sip through a wide straw.
Tip: Serve immediately. The smoothie thickens as it sits, so stir in a splash of almond milk if it's been more than 15 minutes.

Good to know

Tips

Freeze the banana in coins, not whole, so the blender can break it down easily and quickly.
Roasting the potato whole is better than cubing it, because the skin holds moisture in and the flesh turns creamy rather than dry.
For a thicker, spoonable smoothie bowl, reduce the almond milk to ¾ cup (180 ml) and top with granola and a dusting of cinnamon.
Add a pinch of nutmeg or ground ginger for a pumpkin-pie style variation.

Make ahead

"Roast the sweet potato up to 3 days ahead, scoop out the flesh, and refrigerate it in an airtight container. For grab-and-blend packs, portion ⅓ cup (85 g) of the flesh with ½ banana in a freezer bag, freeze flat for up to 2 months, then blend straight from frozen with ¾ cup (180 ml) almond milk and the flavorings."

Storage & reheating

"Best enjoyed immediately. Leftovers keep in a sealed jar in the refrigerator for up to 24 hours (shake or stir before drinking, as it will thicken and separate). Pour into ice cube trays and freeze for up to 1 month, then re-blend the cubes with a splash of almond milk. Do not leave at room temperature for more than 1 hour."

Substitutions

unsweetened almond milk → oat milk, whole milk, or cashew milk. Use the same amount. Oat milk makes it slightly sweeter and creamier, so you may want to reduce the maple syrup.
smooth almond butter → ½ cup (120 g) plain Greek yogurt or 1 tablespoon peanut butter. Yogurt adds protein and tang, so blend with 2 extra tablespoons almond milk. Peanut butter has a stronger flavor.
pure maple syrup → honey or 2 pitted Medjool dates. If using dates, soak them in hot water for 5 minutes first so they blend smoothly.
medium sweet potato → ¾ cup (180 g) canned unsweetened pure sweet potato or pumpkin purée. Skips the roasting for a faster smoothie, though the flavor is a little less caramelized.