Sweet Potato Pie Latte

Ingredients

• 15 oz sweet potatoes in syrup (Canned; drain and reserve the syrup)
• 0.75 cup water (For the sweet potato pie syrup)
• 5 tbsp reserved sweet potato syrup (Use 4 tablespoons initially and reserve 1 tablespoon for blending)
• 5 tbsp brown sugar
• 1 tbsp maple syrup
• 0.875 tsp apple pie spice (For the sweet potato pie syrup)
• 0.25 tsp ground ginger
• 0.125 tsp ground cloves
• 0.25 tsp salt
• 1.5 tsp butter
• 0.75 tsp vanilla bean paste (For the sweet potato pie syrup)
• additional water (Up to 1/2 cup, added while blending as needed to make the syrup pourable)
• 1 cup water (For the marshmallow syrup)
• 1 cup sugar (For the marshmallow syrup)
• 2 cup mini marshmallows (For the marshmallow syrup)
• 0.5 tsp vanilla bean paste (For the marshmallow syrup)
• 0.25 tsp salt (For the marshmallow syrup)
• 2 shots espresso
• 1 oz sweet potato pie syrup (Prepared syrup)
• 1 oz marshmallow syrup (Prepared syrup)
• 3 oz whole milk (Steam with both syrups)
• marshmallows or marshmallow fluff (For topping)
• sweet potato pie syrup (Additional syrup for drizzling)
• buttery cookies (Crushed, for finishing)
• apple pie spice (For finishing)

Steps

1. 1

   Drain the canned sweet potatoes, reserving their syrup. Measure 5 tablespoons of the reserved syrup; plan to use 4 tablespoons in the saucepan and keep the remaining 1 tablespoon for blending.

2. 2

   Add the sweet potatoes, 3/4 cup water, 4 tablespoons reserved sweet potato syrup, brown sugar, maple syrup, apple pie spice, ginger, cloves, salt, and butter to a saucepan. Do not add the vanilla bean paste or the additional blending water yet.

3. 3

   Gently simmer the sweet potato mixture until it is soft and combined.

4. 4

   Remove the saucepan from the heat. Stir in the vanilla bean paste, then let the mixture cool.

5. 5

   Blend the cooled sweet potato mixture until smooth. Add up to 1/2 cup additional water as needed, along with the remaining 1 tablespoon reserved sweet potato syrup, until the syrup is pourable.

6. 6

   For the marshmallow syrup, combine 1 cup water, the sugar, mini marshmallows, vanilla bean paste, and salt in a saucepan.

7. 7

   Heat the marshmallow mixture over low heat, stirring until the marshmallows have melted and the syrup is smooth. Remove from the heat and let it cool.

8. 8

   Prepare 2 shots of espresso and pour them into the serving cup.

9. 9

   Combine the whole milk, 1 ounce sweet potato pie syrup, and 1 ounce marshmallow syrup. Steam them together, then pour the steamed mixture over the espresso.

10. 10

    Top the latte with marshmallows or marshmallow fluff. If using fire to toast the topping, do so carefully and briefly in a heat-safe cup.

11. 11

    Drizzle the latte with additional sweet potato pie syrup, then finish with crushed buttery cookies and a sprinkle of apple pie spice.

Notes

The source does not provide exact simmering, cooling, or steaming times. The transcript mentions that real sweet potatoes may be used instead of canned, but gives no preparation details for that substitution. Use caution with the optional flaming marshmallow topping.

Nutrition per serving

• drink
• latte
• coffee
• fall
• American
• vegetarian
• sweet-potato
• marshmallow