Sweet Potato Pie Shake Mocktail Recipe

I’ve always loved sweet potato pie—there’s just something about it that feels like a warm hug. So, I figured, why not try turning those flavors into a drink?

This Sweet Potato Pie Shake Mocktail is creamy, spiced, and honestly pretty satisfying. Plus, you can sip it any time since there’s no alcohol involved. It’s a fun twist on classic pie flavors, and honestly, who doesn’t love a new way to enjoy dessert?

I like to make this shake when I’m craving something sweet but want to keep things at least a little on the healthy side. You really only need a handful of ingredients, and the whole process is straightforward.

The end result? Cozy, nostalgic, and perfect for sharing with friends or family. Or just keeping it all to yourself—no shame in that.

Sweet Potato Pie Shake Mocktail Recipe

This homemade mocktail tastes like fall in a glass. It feels kind of special, but it’s honestly so simple to whip up.

I love mixing sweet potato with warm spices, a splash of maple syrup, and vanilla. The combo is just so smooth and comforting.

Equipment

• Blender (high-speed is best, but any will do)
• Measuring cups and spoons
• Spatula or spoon for scraping down the sides
• Tall glass for serving
• Peeler for sweet potato (if using fresh)
• Microwave-safe bowl or saucepan (for cooking the sweet potato)
• Knife and cutting board

Ingredients

• 1 medium sweet potato (cooked and cooled)
• 1 cup milk (dairy or plant-based, your call)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin spice blend
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1 cup ice cubes
• Optional toppings: whipped cream, extra cinnamon, or crushed graham crackers

Instructions

• Peel and cook the sweet potato, then let it cool off.
• Toss the sweet potato, milk, maple syrup, vanilla, pumpkin spice, cinnamon, salt, and ice into your blender.
• Blend until it’s super smooth and creamy—pause to scrape down the sides if you need to.
• Give it a quick taste. Want it sweeter? Add a splash more maple syrup.
• Pour into a tall glass.
• Top with whipped cream and a dusting of cinnamon or some crushed graham crackers if you’re feeling fancy.

Notes

I usually roast a small sweet potato ahead of time and stash it in the fridge. If I’m in a rush, I’ll just microwave the sweet potato until it’s tender, then chill it in the freezer for a few minutes.

Maple syrup gives the shake a lovely, natural richness that works really well with the spices. Sometimes, if I want it extra thick, I’ll throw in a bit more ice or even a scoop of vanilla yogurt.

The pumpkin spice and vanilla together? It’s kind of magic—really does make it taste like pie.

Any milk goes here. I often reach for almond or oat milk if I’m keeping it dairy-free. And if you want to dress things up, a swirl of whipped cream and a sprinkle of cinnamon on top is never a bad idea.

Tasting Notes

Taking that first sip, I’m struck by how smooth and creamy this shake turns out. The texture’s thick, but honestly, it doesn’t feel heavy at all.

It’s cool and comforting—almost like a dessert you’d want on a lazy afternoon. The sweet potato flavor? It shows up right away, but it’s pretty gentle, not in-your-face.

There’s a mellow vibe to it. Cinnamon and nutmeg sneak in, adding warmth, but they don’t overpower anything.

I catch a bit of vanilla and brown sugar too. That touch of sweetness feels just right.

The spices and sweet potato seem to balance each other. It never gets too rich or bland, which is a relief.

Here’s what stood out to me:

• Sweet potato: Soft and sweet, not too bold.
• Spices: Mild cinnamon and nutmeg—cozy, not overdone.
• Sweetness: Brown sugar brings a mellow, natural touch.
• Creaminess: Milk and blended ice make it smooth.

Every sip’s cool, creamy, and just sweet enough. There’s real sweet potato flavor and a hint of spice—honestly, I could go for this any time of year.

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