This is one of the first sweet potato smoothies I ever made. If you’ve never used sweet potato in your smoothies before, be sure to give it a try!
Sweet potatoes are an exceptionally rich source of vitamin A (as beta-carotene). They also are a good source of vitamins B5 and B6, as well as copper. You can sweet potatoes cooked or raw. I chose to use cooked in this recipe as more of the flavor comes out when it is cooked. I boiled it for about 8 minutes (just enough to make it soft), but not over cooked. I than let it cool for about 10 minutes, (I put it in the freezer to speed this process up). You can use raw sweet potato if you prefer.
I didn’t add additional water as the cooked sweet potato and orange provided enough liquid, but if you are going to use raw sweet potato, you might want to add a little water or almond milk.
Sweet Potato-Orange Green Smoothie Recipe with Papaya
- 1 orange, peeled and deseeded
- 1/2 cup cooked and cooled sweet potato, mashed
- 3 cups baby kale
- 2 tablespoons chia seeds, soaked for 5 minutes
- 1 cup papaya, cubed
Add the orange, papaya and sweet potato to your blender first (I use a Vitamix), followed by the kale. Blend on high for 30 seconds or until the smoothie is creamy.
Calcium: 33% RDA (Recommended Daily Allowance)
Folate: 114 mcg
Vitamin A: 261% RDA
Vitamin C: 388% RDA
This smoothie is also a rich source of folate, vitamin B1 – B6, vitamin K, copper, magnesium, manganese, phosphorus and potassium.
Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)
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Tracy Russell is the creator of the Green Smoothie Weight Loss Program, the 30-Day Whole Foods Challenge and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.