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–+ servings

Vibrant Sweet Potato & Cranberry Superfood Smoothie

Megan Jones
This immune-boosting cranberry and sweet potato smoothie is a delicious mix of sweet, tart, and citrusy flavors. Packed with antioxidants, fiber, and a hint of warming ginger, it’s a naturally sweet, energizing drink that keeps you feeling full and refreshed. Plus, it’s dairy-free and perfect for a quick, nutritious snack!
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Prep Time 5 minutes
Cook Time 3 minutes
Course Breakfast, Drinks, Smoothies
Servings 2 people
Calories 488 kcal

Equipment

Ingredients
 
 

Main ingredients

  • 230 grams red grapes
  • 100 grams cranberries frozen
  • 1 medium orange zested and peeled
  • 1 medium apples (or 2 small) cored
  • 100 grams sweet potato cooked

Flavor & Nutrient Boosters:

  • 2 dates pitted
  • 1 ½ teaspoons baobab powder
  • ¼ inch peeled ginger root

Liquid & Adjustments:

  • 100 millilitres cold water to thin smoothie

Instructions
 

  • Prep Ingredients – Cook and cool the sweet potato, zest and peel the orange, core the apple, and slice the ginger.
  • Blend – Add grapes, cranberries, apple, sweet potato, dates, baobab powder, ginger, and orange zest to a blender.
  • Add Liquid – Pour in 100ml cold water and blend until smooth. Add more water if needed for desired consistency.
  • Adjust & Serve – Taste and adjust sweetness if needed, then serve immediately or chill for a refreshing boost.

Cooking Sweet Potato:

    Boiling Method (Fastest - 10 Minutes)

    • Peel and dice 100g sweet potato into small cubes for quicker cooking.
    • Bring a small pot of water to a boil, then add the sweet potato cubes.
    • Cook for 8-10 minutes until fork-tender.
    • Drain and let cool completely before using in the smoothie.

    Steaming Method (Retains More Nutrients - 12 Minutes)

    • Peel and chop the sweet potato into small chunks.
    • Place in a steamer basket over boiling water.
    • Cover and steam for 10-12 minutes until soft.
    • Let cool before adding to the blender.

    Roasting Method (Best for Deep Flavor - 30 Minutes)

    • Preheat oven to 200°C (400°F).
    • Peel and cut the sweet potato into small chunks.
    • Spread on a baking tray and roast for 25-30 minutes, flipping halfway, until tender.
    • Let cool before blending.

    Notes

    Ingredient Substitutions
    • Red Grapes → Swap with blueberries or strawberries for a different berry twist.
    • Frozen Cranberries → Use frozen raspberries or pomegranate seeds for a similar tartness.
    • Baobab Powder → Replace with camu camu powder (for a vitamin C boost) or maca powder (for extra energy).
    • Dates → Substitute with maple syrup or ripe banana for natural sweetness.
    • Sweet Potato → Try cooked pumpkin or carrot for a similar texture with a slightly different flavor.
     
    Storage Instructions
    • Fridge: Store in an airtight jar or bottle for up to 24 hours. Shake well before drinking.
    • Freezer: Pour into an ice cube tray and freeze. Blend the frozen cubes with a splash of liquid when ready to enjoy.
    • Meal Prep: Cook and freeze small portions of sweet potato in advance for easy blending on busy mornings.

    Nutrition

    Serving: 220mlCalories: 488kcalCarbohydrates: 125gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 69mgPotassium: 1387mgFiber: 17gSugar: 84gVitamin A: 14793IUVitamin C: 102mgCalcium: 133mgIron: 2mg
    Keyword Healthy smoothie recipe
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