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 (see my blender recommendations), 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.)
Browse more green smoothie recipes.