• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » 30 Minutes or Less

    Spiced Sweet Potato Latte

    Modified: Feb 20, 2020 · Published: Dec 14, 2018 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    231 shares
    Jump to Recipe Print

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

    Sweet Potato Latte

    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…

    Sweet Potato Latte

    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

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we'll send it to you. Plus, you'll get a weekly recap of new recipes!
    Sweet Potato Latte

    Spiced Sweet Potato Latte

    A vegan sweet potato "latte" made with sweet potato flesh, full fat coconut milk, and warming spices.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins
    Servings: 2 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!

    Nutrition

    Serving: 1serving | Calories: 585kcal | Carbohydrates: 40g | Protein: 6g | Fat: 48g | Saturated Fat: 43g | Sodium: 86mg | Potassium: 878mg | Fiber: 3g | Sugar: 16g | Vitamin A: 14152IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 8mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Want to make this cozy sweet potato latte? Pin it now so that you remember! 

    Sweet Potato Latte

    Happy weekend!

    Lizzie

    More 30 Minute Recipes

    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Butter beans in a bowl with a spoon next to garnishes and a napkin.
      Easy Braised Butter Beans (Vegan)
    • Maple glazed tofu on a blue plate stacked on top of each other with extra drizzled glaze.
      Maple Tofu with Soy and Dijon
    231 shares

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Large skillet with chicken thighs, couscous, and vegetables next to ingredients.
      Couscous with Chicken and Spring Vegetables
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required