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Sweet Potato Pie Milkshake

A thick, creamy sweet potato pie milkshake blended from cooked sweet potato, vanilla ice cream, whole milk, cinnamon, and nutmeg. Topped with whipped cream and crushed graham crackers, it tastes like a slice of pie in a glass.
Course Dessert
Cuisine American
Keyword sweet potato pie milkshake
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 large milkshake

Ingredients

For the Milkshake

  • 1 cup cooked sweet potato peeled, mashed, and chilled
  • 1 ½ cups vanilla ice cream full-fat
  • ½ cup whole milk plus more as needed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract

For Topping

  • whipped cream
  • 2 tablespoons graham crackers crushed

Instructions

Cook the Sweet Potato

  • Prick a medium sweet potato all over and roast at 400F for 45 to 55 minutes, until the skin wrinkles and a knife meets no resistance. To go faster, peel, cube, and boil for 12 to 15 minutes until fork-tender, then drain thoroughly.
  • Peel and mash the sweet potato, cool it completely, then refrigerate at least 1 hour. Measure out 1 cup.

Blend the Shake

  • Add the whole milk, chilled sweet potato, cinnamon, nutmeg, and vanilla to the blender jar. Pulse a few times to break up the sweet potato.
  • Scoop the vanilla ice cream on top. If it is rock-hard, let it soften on the counter for 2 to 3 minutes first.
  • Blend on low, then medium, for 20 to 30 seconds, only until smooth. Stop as soon as it looks uniform, since extended blending melts the ice cream.
  • Adjust the consistency: add milk 1 tablespoon at a time if it is too thick, or another scoop of ice cream and two pulses if it is too thin.
  • Pour into a chilled tall glass, top with whipped cream and crushed graham crackers, and serve right away.

Notes

  • Chill everything: A cold glass and refrigerator-cold sweet potato are the two easiest ways to keep the shake thick.
  • No ice: Ice thins the shake and dilutes the pie flavor. The ice cream is the thickener.
  • Canned puree: Plain unsweetened sweet potato puree works, not canned pie filling. Drain off any standing liquid and chill before blending.
  • Extra thick: Start with ¼ cup of milk instead of ½ cup, or blend in half a frozen banana.
  • Make ahead: Cook and mash two sweet potatoes at once and keep the mash refrigerated up to 4 days so the shake is a five-minute job.