Sweet Potato Julius
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant sweet potato julius is a nutritious, vegan-friendly take on a classic frothy treat. By blending baked sweet potato with fresh orange and creamy almond milk, you create a velvety texture that feels indulgent while remaining packed with vitamins. The Medjool dates and vanilla extract provide a natural, caramel-like sweetness that perfectly complements the earthy notes of the potato and the citrus zing.
Ideal as an energising breakfast or a post-workout recovery drink, this smoothie is both filling and refreshing. The addition of warming cinnamon and a pinch of sea salt enhances the natural flavours, making it a sophisticated alternative to standard fruit shakes. Serve it chilled for a satisfying, plant-based boost at any time of day.
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Ingredients for Sweet Potato Julius
240ml almond milk
1 medium sweet potato, baked whole
1 medium orange, peeled
1 Medjool date, or more to taste, pitted
1 teaspoon pure vanilla extract
Dash of sea salt
Dash of ground cinnamon
Honey (optional)
How to make Sweet Potato Julius
Back to contentsIn a high-speed blender, combine the almond milk, sweet potato, orange, date, vanilla, salt, and cinnamon and blend until smooth. Adjust the sweetness to your desired taste by adding honey or more Medjool dates. Blend in about 120ml ice to chill before serving.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
28 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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