Enjoy the cozy flavors of fall with a creamy Spiced Sweet Potato Latte — a delicious twist on the classic pumpkin spice latte. This recipe highlights the earthy sweetness of sweet potato puree combined with warming spices and frothy plant-based milk for a rich, barista-style drink you can make at home in minutes.
This latte leans Southern in flavor: sweet potato puree gives a deeper, more caramel-like profile than pumpkin, while espresso or cold brew adds a gentle caffeine kick. Combined with vanilla, maple, agave, and a pumpkin spice blend, the result is smooth, slightly sweet, and layered with warm spice notes.
The texture is luxuriously creamy from non-dairy milk and puree, and a quick froth or whipped topping makes it feel indulgent. It’s perfect for crisp mornings, leisurely brunches, or an afternoon pick-me-up — with no coffee shop line required.
Ingredients
Coffee: Two shots of espresso or about 1/3–1/2 cup cold brew. Strong brewed coffee works if that’s what you have.
Plant-based milk: One cup of plain unsweetened soy or full-fat oat milk keeps the latte creamy and dairy-free. Use another non-dairy milk if you prefer.
Sweet potato puree: 1/4 cup of homemade or canned sweet potato puree provides the base flavor. Homemade puree (roasted or steamed) yields the richest taste.
Maple syrup: Two teaspoons for warm, caramel-like sweetness.
Agave nectar: One teaspoon (optional). You can omit this and use extra maple syrup if you prefer.
Vanilla extract: One teaspoon of pure vanilla to deepen flavor.
Pumpkin pie spice: 1/4 teaspoon of spice blend, or a mix of cinnamon, nutmeg, ginger, and cloves.
How to Make a Sweet Potato Latte
- Combine. In a small saucepan, mix the espresso (or cold brew), non-dairy milk, sweet potato puree, maple syrup, agave, vanilla extract, and pumpkin pie spice.
- Whisk and warm. Whisk until smooth and heat over medium, taking care not to boil. Warm just until hot and steaming.
- Taste and adjust. Add more maple or agave if you want it sweeter.
- Serve. Pour into a mug, top with foamed non-dairy milk or vegan whipped cream, and dust with pumpkin pie spice. Enjoy!
Recipe Pro-Tips
- Prefer homemade puree. Roasting or steaming and mashing your own sweet potatoes gives a fuller, more vibrant flavor than canned, though canned puree is an easy substitute.
- Control the sweetness. Adjust maple and agave to taste. Skip agave and use extra maple if you prefer a single sweetener.
- Keep it gentle. Don’t boil the milk mixture — gentle heating prevents separation and keeps the texture silky.
- Froth for café texture. A milk frother makes the drink extra creamy; froth about 1/4 cup of warm non-dairy milk to top the latte if you don’t want whipped cream.
- Garnish. Finish with vegan whipped cream or frothed milk and a sprinkle of pumpkin pie spice.
Recipe Variations
Try these variations to suit your mood or dietary needs:
- Korean-style: Omit the coffee and spices. Blend 1/2 cup steamed sweet potato with milk for a simple, caffeine-free sweet potato drink, finished with a dash of cinnamon.
- Cinnamon-nutmeg: Replace pumpkin spice with 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg for a warm, straightforward spice profile.
- Gingerbread: Swap pumpkin spice for 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves for a gingerbread-inspired latte.
- Decaf: Use decaffeinated espresso or cold brew if you want the coffee flavor without the caffeine.
- Iced: Blend the coffee, sweet potato, spices, sweetener, and cold non-dairy milk with ice, or shake with ice in a jar and serve over fresh ice for a chilled version.
Serving Suggestions
This latte pairs wonderfully with breakfast or brunch pastries. Try it alongside muffins, waffles, or apple-forward desserts for a seasonal spread. It also makes a comforting afternoon treat with a slice of cake or a cookie.
Storage Directions
Fresh is best, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave, whisking to restore creaminess before serving.
Frequently Asked Questions
Lattes aren’t inherently sweet; sweetness is determined by added syrups or ingredients. This sweet potato latte gets natural sweetness from the puree, maple, and agave — reduce those to make it less sweet.
Yes. Canned puree is convenient and works well, but homemade puree from roasted or steamed sweet potatoes will give a richer flavor.
Absolutely. Omit the espresso or cold brew and you’ll have a creamy, caffeine-free sweet potato drink that’s still flavorful and comforting.
More Sweet Potato Recipes
- Sweet Potato Chocolate Muffins
- Vegan Sweet Potato Biscuits
- Sweet Potato Cinnamon Rolls
- Sweet Potato Macaroons
- Sweet Potato Granola
Sweet Potato Latte
Equipment
- Milk frother (optional)
Ingredients
- 2 shots espresso, or 1/3–1/2 cup cold brew or strong brewed coffee
- 1 cup plain unsweetened vegan milk (soy or oat)
- 1/4 cup sweet potato puree
- 2 tsp pure maple syrup
- 1 tsp agave (or use 3 tsp maple syrup and skip agave)
- 1 tsp pure vanilla extract
- 1/4 tsp pumpkin pie spice blend
- Vegan whipped cream (optional) or frothed non-dairy milk for topping
Instructions
- Combine espresso, non-dairy milk, sweet potato puree, maple syrup, agave, vanilla, and pumpkin pie spice in a small saucepan.
- Whisk to combine and warm over medium heat, taking care not to boil.
- Taste and add sweetener if desired.
- Pour into a mug, top with frothed milk or vegan whipped cream, sprinkle with pumpkin pie spice, and serve.
Notes
Storage Directions: Best served fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
Pro Tips: Use homemade puree for the richest flavor, avoid overheating to prevent separation, and froth milk for a café-quality finish.
Nutrition
Carbohydrates: 38 g |
Protein: 8 g |
Fat: 4 g |
Sugar: 21 g