Sweet Potato Latte / Creamer

Preparation time: 3 minutes
Cook time: 50 minutes
Total time: 53 minutes
Servings: 2

Ingredients:

  • 200 g roasted Korean sweet potato (7 oz or ~ 2 medium sized sweet potatoes)
  • 2 cups milk (or soy milk or oat milk, ~ 500 mL)
  • 1 Tbs raw sugar (or honey or maple syrup)
  • ¼ tsp cinnamon (optional)

Instructions:

  1. For instructions on roasting sweet potatoes, see recipe for Baked Korean Sweet Potatoes
  2. Blend roasted sweet potato and milk in a food processor or blend. Blend until smooth.
  3. Pour liquid into a small pot and add the sugar. Heat over low medium temperature for about 5 minutes and whisk frequently
  4. Pour into two mugs. Froth with milk frother (optional)
  5. For sweet potato cream top: add half amount of milk to blender (~ 200-250 mL) and blend until smooth. Add sweet potato cream to coffee or matcha lattes. For dairy free creamer, use soy milk or oat milk instead of cow’s milk. Store unused creamer in fridge for up to 3 days. 
* Adapted from Sweet Potato Latte - My Korean Kitchen
A pitcher and glass of chocolate beverage with sweet potatoes on a checkered cloth.

Tags