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Breakfast

Sweet Potato Pie Smoothie Bowl

Treat yourself to this smoothie version of sweet potato pie whipped together with frozen mango and topped with pecan-studded baked granola.

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Servings
2
Prep Time
15 min
Cook Time
3 min
Duration
20 min

Ingredients

  • ¼ cup large-flake rolled oats

    ¼ cup chopped unsalted pecans

    2 tbsp pure maple syrup, divided

    1 tsp coconut oil

    2 cups frozen mango chunks

    ¾ cup roasted, peeled and mashed sweet potato*

    ½ cup BPA-free canned coconut milk

    1 tsp pure vanilla extract

    ¼ tsp each ground nutmeg and cinnamon

    Optional toppings: Shredded or sliced coconut, hemp or chia seeds, fresh berries, ground cherries, kumquats, nuts, fresh mint or basil

Preparation

1. Preheat oven to 375˚F. Line a small rimmed baking sheet with parchment.

2. In a small bowl, combine oats, pecans, 1 tbsp maple syrup and coconut oil. Spread mixture onto prepared sheet; bake until golden, 2 to 3 minutes, stirring once. Let cool completely.

3. To a high-speed blender, add mango, sweet potato, coconut milk, vanilla, remaining 1 tbsp maple syrup, nutmeg and cinnamon; blend until smooth.

4. Divide mixture among 2 chilled bowls; sprinkle evenly with oat mixture. Top with toppings of choice.

*TIP: To prepare mashed sweet potato, scrub 1 large skin-on sweet potato and prick several times with a fork. Place on a rimmed baking sheet and roast in a 400˚F oven until a sharp knife slides easily into center, 45 to 60 minutes. Let cool enough to handle, then cut in half lengthwise and scoop out the flesh. Mash flesh with a fork until smooth.

Nutrition Information

  • Serving Size ½ of recipe
  • Calories 537
  • Carbohydrate Content 77 g
  • Cholesterol Content 0 mg
  • Fat Content 25 g
  • Fiber Content 9 g
  • Protein Content 7 g
  • Saturated Fat Content 14 g
  • Sodium Content 45 mg
  • Sugar Content 47 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 4 g