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Peanut Butter Sweet Potato Smoothie Recipe

A thick vegan smoothie blending cooked sweet potato, peanut butter, and plant milk for a filling, protein-rich drink.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Sweet potato peeled and cubed: 1 medium (200 g)
  • Peanut butter unsweetened: 2 tablespoons
  • Plant-based milk almond or soy: 1½ cups (360 ml)
  • Banana sliced: 1 small
  • Maple syrup or date syrup: 1 tablespoon
  • Cinnamon powder: ¼ teaspoon
  • Vanilla extract: ½ teaspoon
  • Ice cubes: 4–5

Method
 

  1. Boil sweet potato cubes in water for 10 minutes until soft, then drain and cool slightly.
  2. Add cooked sweet potato to the blender.
  3. Pour plant-based milk, peanut butter, banana, syrup, cinnamon, and vanilla.
  4. Add ice cubes for thickness.
  5. Blend until smooth and creamy, adjusting milk if needed.
  6. Pour immediately and serve chilled.

Notes

Nutritional Values (Per Serving)

  • Calories: 280 kcal
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 36 g
  • Fiber: 6 g
  • Protein: 9 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin A: 90%
  • Potassium: 20%
  • Magnesium: 18%
  • Vitamin B6: 25%
  • Iron: 15%

Additional Notes / Tips

  • Chill sweet potato beforehand for thicker texture.
  • Add cocoa powder for dessert energy.
  • Best enjoyed fresh, before overthinking the combination.