Warm up with this vegan sweet potato latte, made from cooked sweet potato, full fat coconut milk, and warming spices!

On the fourth day of Vegmas, my true love gave to me…SWEET POTATOES!

I give a lot of love to sweet potatoes on the blog, but I’ve never used them to make a warm drink until this recipe. That’s sort of the whole point of Vegmas though. I’m using these 12 days to show you unique ways to eat veggies that are equal parts delicious and easy!

If you haven’t already, check out the Individual Microwave Parsnip Pear Crisp, Shredded Brussels Sprouts Salad with Dates, and Lighter Spinach Artichoke Dip that I put up for the first three days of Vegmas!

Ok, now back to the recipe…

Making a sweet potato latte is definitely not the first thing that comes to mind when you think of sweet potatoes, but hopefully you will fall in love with it as much as I have. This latte has the ultimate cozy factor. It’s basically like drinking a milkshake, but a warm, healthy one (um, yum). AND it’s so incredibly easy. You can even use canned sweet potato flesh to save yourself the time of roasting a whole sweet potato.

But is it really a latte?

I struggled with using “latte” in the name of this recipe, and even did a quick google search to get the actual definition of latte. Google defines it as “a type of coffee made with espresso and hot steamed milk, milkier than a cappuccino.” Ok, so this Spiced Sweet Potato Latte doesn’t totally match that definition, but if we substitute “drink” for “coffee” and “sweet potato” for “espresso” then sure, it’s a latte!!! 😉 That’s right, this recipe does not have any coffee in case you were wondering.

📖 Recipe

Spiced Sweet Potato Latte

A vegan sweet potato "latte" made with sweet potato flesh, full fat coconut milk, and warming spices.

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Prep Time: 10

Total Time: 10

Servings: people

Calories: 585kcal

Author: Lizzie Streit, MS, RDN

Ingredients

▢ 1.5 cups cooked sweet potato - from roasted or canned sweet potato
▢ 1 14 oz can full fat coconut milk - can sub any milk of choice
▢ 2 tablespoon maple syrup
▢ ⅛ teaspoon cinnamon
▢ ⅛ teaspoon ginger - ground of fresh

Instructions

If you do not have canned or cooked sweet potato available, preheat your oven to 400 degrees F. Scrub a sweet potato and poke holes in it with a fork. Bake on a sheet of aluminum foil for 45-60 minutes or until tender. Remove from oven, slice open, and scoop out flesh once it has cooled.
Combine the sweet potato flesh and coconut milk in a blender and blend until smooth. Alternatively, you can skip this step but the final product may not be as smooth.
Transfer this to a small saucepan and add the maple syrup, cinnamon, and ginger. Heat over medium heat, stirring occasionally, until warm.
Serve warm in a mug with a sprinkle of spices. Enjoy!