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Sweet Potato Smoothie Bowl

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A Sweet Potato Smoothie Bowl is a perfect way to start your day. With a side of protein, it will keep you full and energized all morning.

It’s also Paleo, gluten-free, grain-free, dairy-free, vegan, Whole30-friendly* and can be nut-free as well. Plus it’s not necessary to add any sweetener so they’re refined sugar-free as well.

3 Sweet Potato Smoothie Bowls with different toppings in white bowls on a wooden table

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Why this recipe works.

This Sweet Potato Smoothie Bowl is easy to make and, even better, easy to make ahead of time. It requires only a few ingredients. You can customize it a million different ways.

And, best of all, it’s delicious. Thick, creamy and slightly sweet, plus all your favorite toppings in one bowl!

You really only need 2 ingredients: sweet potatoes and your choice of milk (I stick with unsweetened nut milks or coconut milk to keep it dairy free).

You’re just cooking sweet potatoes until they’re soft and then blending them with milk. I prefer steaming the sweet potatoes in the microwave but you can steam them on the stove instead.

So easy your cat could do it! (It’s about time your cat started earning its keep.)

Even better, once you learn how to make them you won’t even need a recipe anymore. You just have to keep in mind the ratio: 2 parts sweet potato to 1 part milk.

For me and my American measurement-using brain, that means 2 cups of cubed, cooked sweet potatoes for 1 cup milk. That gives me the exact level of thickness I want. You can play around with it to find your preferred level of consistency but I would start with this ratio and see what you think.

*Apologies. Even though this recipe is Whole30 compatible (if you use Whole30-friendly non-dairy milk), smoothies and smoothie bowls are discouraged during a Whole30. Not banned completely, but discouraged.

3 Sweet Potato Smoothie Bowls with different toppings in white bowls on a wooden table

What you need

Ingredients:

  • 2 pounds sweet potatoes
  • 2 1/4 cups dairy-free milk of your choice
  • 1 teaspoon fine sea salt
  • water, if necessary
  • See below or recipe for toppings ideas

Equipment:

How to make a Sweet Potato Smoothie Bowl

  1. Peel the potatoes, trim off the ends and cut into a medium dice. You shouldend up with about 4.5 cups of diced sweet potatoes.
  2. Add to a microwave-safe bowl and pour in 1/4 cup water. Cover with a lid or plastic wrap but make sure there’s an opening for steamto escape. Microwave until soft, stirring every 5 minutes (about 10 minutes total).
  3. Drain and let cool completely (you can put them in the fridge to speed upthe cooling process).
  4. Using a food processor or high-speed blender, add about half of the sweet potatoes, half of the milk and half of the salt. Blend until smooth. Add in any optional mix-ins (breaking apart the banana to add in later batches) and blend again. If it’s too thick, keep water a couple tablespoons at a time until it reaches your desired consistency. Pour into a bowl or container and continue to blend in batches. Refrigerate until chilled, about 1 hour.
  5. Pour into bowls and add any toppings, if using. Then dig in! (Or refrigerate for up to 5 days.)

How to customize your sweet potato smoothie bowl

This is where it gets fun.

While I’m perfectly happy with a smoothie bowl made of just sweet potatoes and almond milk, there’s so much more you can do with them!

So I make enough of the base to eat all week and once I pour some into my bowl I stir in spices (cinnamon, ginger, etc.) and then add my toppings. Some ideas:

  • Sweet potato pie spices like cinnamon, ginger, nutmeg and allspice.
  • Savory spices like turmeric and curry powder (yes, you can go a little more savory with these)
  • Granola
  • Nuts like almonds, cashews, pecans, pistachios, macadamias or hazelnuts
  • Crunchy things like cacao nibs, hemp seeds or chia seeds
  • Fresh fruit like blueberries, raspberries, strawberries, sliced banana or chopped figs
  • Toasted unsweetened coconut flakes or shredded coconut

Some of my favorite combinations include:

  • Cinnamon and ginger with pecans and blueberries
  • Turmeric and curry powder with pistachios and toasted unsweetened coconut
  • Plain with granola, cacao nibs and sliced bananas

Extra ideas:

  • If you want to bump up the sweetness and potassium, blend in 1-2 bananas with the sweet potatoes
  • If you use collagen peptides, add that in when blending the sweet potatoes and milk
  • Blend in your favorite protein powder to make it even more filling

 

Other smoothie and breakfast ideas:

  1. Sweet Potato Protein Smoothie
  2. Morning Glory Smoothie
  3. Chocolate Tahini Smoothie
  4. Pumpkin Pie Smoothie
  5. Vanilla Coconut Chia Pudding
  6. Matcha Chia Pudding
3 Sweet Potato Smoothie Bowls with different toppings in white bowls on a wooden table

Sweet Potato Smoothie Bowl

Don Baiocchi
Thick, creamy and slightly sweet, these Sweet Potato Smoothie Bowls are the perfect way to start your day. There's endless ways to customize your own and you'll be full and energized all morning. Plus it's dairy-free, gluten-free and vegan!
Note: See notes after recipe for mix-in and topping ideas.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
cooling time 15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 215 kcal

Ingredients
  

  • 2 pounds sweet potatoes
  • 2¼ cups dairy-free milk of your choice (almond, cashew, coconut, etc.)
  • 1 teaspoon fine sea salt
  • water, if necessary

Instructions
 

  • Peel the potatoes, trim off the ends and cut into a medium dice. You shouldend up with about 4.5 cups of diced sweet potatoes.
  • Add to a microwave-safe bowl and pour in 1/4 cup water. Cover with a lid or plastic wrap but make sure there's an opening for steamto escape. Microwave until soft, stirring every 5 minutes (about 10 minutes total).
  • Drain and let cool completely (you can put them in the fridge to speed upthe cooling process).
  • Using a food processor or high-speed blender, add about half of the sweet potatoes, half of the milk and half of the salt. Blend until smooth. Add in any optional mix-ins (breaking apart the banana to add in later batches) and blend again. If it's too thick, keep water a couple tablespoons at a time until it reaches your desired consistency. Pour into a bowl or container and continue to blend in batches. Refrigerate until chilled, about 1 hour.
  • Pour into bowls and add any toppings, if using. Then dig in!

Notes

Nutrition note: The nutritional info does not include any toppings.
The sweet potato smoothie will last for up to 5 days in the fridge.
Mix-ins:
  • mashed bananas
  • spices like cinnamon, ginger, nutmeg, allspice, turmeric and/or curry powder
  • protein powder (might have to add more liquid)
  • collagen peptides (might have to add more liquid)
Toppings:
  • granola
  • nuts (almonds, cashews, pecans, hazelnuts, macadamias, pistachios, etc.)
  • cacao nibs
  • hemp seeds, chia seeds, pumpkin seeds, sunflower seeds
  • toasted unsweetened shredded or flaked coconut
  • fresh fruit like blueberries, raspberries, strawberries, sliced bananas or chopped figs
Stovetop method for steaming sweet potatoes
Heat about 2 inches of water in a saucepan over medium heat until gently simmering. Insert a steamer basket and add the peeled, chopped potatoes. Cover and steam until soft, stirring every 5 minutes (about 10 minutes total). Drain and let cool completely (you can put them in the fridge to quicken the process).

Nutrition

Calories: 215kcalCarbohydrates: 46gProtein: 4gFat: 2gSaturated Fat: 0.04gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 889mgPotassium: 764mgFiber: 7gSugar: 10gVitamin A: 32176IUVitamin C: 5mgCalcium: 237mgIron: 1mg
Keyword almond milk, breakfast, coconut milk, egg free breakfast, granola, paleo breakfast, smoothie bowl, sweet potato
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Comments

  2. Jeff the Chef says

    Wow! This is one of the most interesting posts I’ve come across in some time. I’m a big fan of hot breakfast, and I swear I could’ve lived and died and never thought to have sweet potato for breakfast, but now that you lay it out this way, I can’t believe I’ve never had it before! It sounds perfect!

    Reply

  4. Hope says

    5 stars
    Such creative and delicious looking smoothie bowls. Im loving the sound of the spices that are added in. That bowl with blueberries on top is calling my name!

    Reply

    • Paleo Gluten Free Guy says

      Good question. I love roasting them, but between heating up the oven and then the roasting time, it takes much longer. I do sometimes cook them in my Instant Pot, but I’ve been making these bowls with steamed potatoes for so long that I knew how to create the measurements, the ratio, etc. I’ll probably get around to using roasted potatoes at some point and update the recipe.

      Reply

  10. Joni Gomes says

    5 stars
    Huge fan of sweet potatoes but have never thought to use them for a smoothie! Loved the addition of the collagen peptides!

    Reply

  11. Meredith says

    5 stars
    I can’t believe it is this easy to make sweet potato smoothie bowls! These are definitely going to be on our regular breakfast rotation. Thank you!

    Reply

  14. Tarah says

    5 stars
    I’ve seen the idea of sweet potato smoothie bowls before but didn’t pay it much mind until I came across this recipe – oh my! Soooo many different variations for mix-ins and toppings!!!

    Reply
5 from 16 votes (1 rating without comment)

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