Dessert

Vegan Chocolate Sweet Potato Milkshake Recipe

Name: Vegan Chocolate Sweet Potato Milkshake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 2 medium-sized sweet potatoes (about 14 ounces or 400g); 3 cups (720 mL) creamy plant-based milk (such as oat, coconut, cashew, soy, or macadamia nut milk; use nut-free or soy-free milk if needed); 3 large ripe frozen bananas; 1/4 cup (20-24g) raw cacao powder or unsweetened cocoa powder; 2 tablespoons maple syrup (optional, sweeten to taste); 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; Melted dark chocolate; Vegan chocolate chips; Coconut whipped cream or nondairy whipped topping

ByNaomi Fletcher November 25, 2025November 25, 2025

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Introduction

This Vegan Chocolate Sweet Potato Milkshake is a rich and creamy treat that combines nutritious sweet potatoes with decadent cacao and ripe bananas. Perfect for a refreshing snack or a healthy dessert, this milkshake is both satisfying and naturally sweetened.

The image shows five clear glasses filled with a rich, dark brown thick chocolate drink. The glass in the center is the closest and has a generous layer of white whipped cream on top, sprinkled with small dark chocolate chips, with some drink dripping down the side, showing a frosty texture on the glass. Two similar glasses with the same chocolate drink and whipped cream topping are placed to the left, one slightly blurred in the foreground and one further back. Behind the center glass, there is a tall, skinny glass and a curved bottle, both filled with the same chocolate drink but without whipped cream. A few loose chocolate chips are scattered on the white marbled surface under the glasses, and the background is plain and light, keeping the focus on the drinks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium-sized sweet potatoes (about 14 ounces or 400g)
3 cups (720 mL) creamy plant-based milk (such as oat, coconut, cashew, soy, or macadamia nut milk; choose nut-free or soy-free options if needed)
3 large ripe frozen bananas
1/4 cup (20-24g) raw cacao powder or unsweetened cocoa powder
2 tablespoons maple syrup (optional, to sweeten to taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Optional garnishes: melted dark chocolate, vegan chocolate chips, coconut whipped cream, or nondairy whipped topping

Instructions

Step 1: Preheat your oven to 400ºF (200ºC). Use a knife to make several slashes through the skin of the sweet potatoes. Place them on a parchment-lined baking sheet and bake for 40 to 60 minutes, or until the potatoes are completely fork-tender. Let them cool enough to handle, then peel off the skins.
Step 2: In a high-powered blender, combine the plant-based milk, sweet potato flesh, frozen bananas, cacao powder, maple syrup (if using), cinnamon, and ginger. Blend until the mixture is thick, smooth, and creamy. Taste and adjust sweetness by adding more maple syrup if desired.
Step 3: Pour the milkshake into glasses and garnish as you like with melted dark chocolate, vegan chocolate chips, coconut whipped cream, or nondairy whipped topping. Serve immediately or keep chilled.

Tips & Variations

For extra chill, freeze peeled sweet potatoes before blending to avoid needing as many frozen bananas.
Try using different plant-based milks to change the flavor profile; coconut milk adds richness while oat milk keeps it light.
Add a pinch of sea salt to enhance the chocolate flavor.
Swap maple syrup for agave or date syrup if preferred.
Incorporate a tablespoon of nut butter for added protein and creaminess.

Storage

Store any leftover milkshake in an airtight container in the refrigerator for up to 2 days. Stir or shake well before serving, as the mixture may separate. This milkshake is best enjoyed fresh, but can be briefly reheated or blended again with a little plant milk to restore creaminess if needed.

How to Serve

The image shows a creamy brown smoothie in a clear short glass placed in the center, filled completely with smooth texture and a light shine on top. Behind it, there is a tall clear glass with the same brown smoothie almost full, and to the left, a clear glass pitcher filled with the same drink. On the right side, another clear short glass also filled with the smoothie sits next to a small white bowl of dark beans or seeds. Two silver spoons lie in the front right on the white marbled surface, with a few scattered dark beans nearby. The background is soft gray, and the overall scene is clean and simple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potato puree instead of baking whole sweet potatoes?

Yes, you can use pre-cooked sweet potato puree to save time. Just be sure it’s fully cooked and cooled before blending to achieve the best texture.

What kind of plant-based milk works best in this milkshake?

Any creamy plant-based milk works well, such as oat, coconut, cashew, soy, or macadamia nut milk. Choose based on your dietary needs and flavor preferences.