Sweet Potato Latte

By Joanne Molinaro (The Korean Vegan)

YIELDS: 1 latte

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INGREDIENTS

  • 1 large Korean sweet potato
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 2 tsp ground cinnamon, plus more for dusting
  • 4 Medjool dates, pitted
  • 1 1/3 cups plant-based milk (or more if you like your lattes a bit thinner)


RECIPE

  1. Preheat the oven to 450°F.
  2. Pierce the sweet potato all over with a fork and bake for about 45 minutes, until tender. Let cool.
  3. Peel the baked sweet potato. In a blender, combine the sweet potato, turmeric, ginger, cinnamon, dates, and 1/2 cup of filtered water.
  4. Blend on high until smooth.
  5. Place your milk in a microwave-safe container and microwave it on high for 90 seconds. It should be nice and hot but not boiling as you don’t want the milk to scald. Divide the sweet potato puree between two mugs, followed by the warm milk. Stir, then dust with additional cinnamon before serving.