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Sweet Potato Pie Smoothie #SundaySupper

Hello, hello!

Happy Sunday to you!  Today for #SundaySupper our mission is to make something for Fat Tuesday!  Oh how I love New Orleans kind of foods, but to my surprise my Husband doesn’t like anything Cajun.  It’s horrible!  I originally thought I would make gumbo soup, but instead I made myself a treat!  Sweet Potato Pie Smoothie!  Oh yah, that is what I am talking about!

I LOVE, LOVE, LOVE Sweet Potatoes and what better way to enjoy them then in a smoothie? This smoothie is sweet, has the most wonderful cinnamon flavor and tastes just like pie. You can’t get any better than that! Ohhhh, drinking pie baby, now that’s what I’m talking about.

To make the smoothie, you can use leftover sweet mashed potatoes or you can do what I did, cook the potato in the microwave, and then let it cool, peel the skin and pop in the blender. To give it the pie flavor, I used nutmeg, cinnamon and to sweetened it up maple syrup. All good stuff. I also used greek yogurt and non-fat milk to make it. I tried unsweetened vanilla almond milk and I felt the almond milk was a little strong in flavor. So I re-made it with non-fat milk. Coconut milk would work great too!! To make it vegan, use coconut yogurt!!

Sweet Potato Pie Smoothie
Prep time
Total time
A light, sweet smoothie, made with sweet potatoes, maple syrup and spices. It tastes just like sweet potato pie!
Serves: 2½ cups
  • ½ cup sweet potato cooked, mashed (I used 4 oz potato)
  • ½ cup greek yogurt, plain
  • 1 cup non-fat milk or milk of choice
  • ¼ tsp. vanilla extract
  • 2 tsp. maple syrup or more to taste
  • ¼ tsp. cinnamon
  • 1 dash nutmeg
  • 1 cup of ice
  • Topping:
  • 2 tbsp. whip cream, fat free
  • 1 tsp. pecans, finely chopped
  1. Add all of the ingredients except for the topping in a blender; process until smooth. Pour into a glass and top with whip cream and pecans.
Note: To make cooked sweet potato: Wash potato, make several poke hole int he potato. Wrap in a damp paper towel, and microwave for 2 minutes, turn and cook for another two minutes or until potato is softened. Let potato cool for a few minutes and then peel off the skin. Mash with a fork or add whole into the blender.

Calories for the whole recipe including whip cream and nuts: 312, Fat: 5, Cholesterol: 5, Sodium: 208, Potassium: 806, Carbs: 45, Fiber: 4.1, Sugar: 26, Protein: 22
Nutrition Information
Serving size: The Whole Recipe

Hmmmm, I wonder what this would taste like with a splash of bourbon?  Bourbon and maple syrup make a wonderful combo.  Ok, now I am just dreaming here.  Anyway, I am looking so forward to seeing what everyone created! I need to come visit my #SundaySupper family so I can have some good old Fat Tuesday food! Darn that Husband of mine!

Now don’t forget to check out the #SundaySupper crews Fat Tuesday dishes!

Have a wonderful Sunday!


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Main Dishes:

Side Dishes:


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