Main Ingredients

  • 1 Korean Sweet Potato (8 oz)
  • 2 Cups Milk
  • 1½ Tbsp Sugar
  • 1 Tbsp Maple Syrup
  • Some Cinnamon Powder (For Garnish)


Obtain 1 medium-sized (8 oz) Korean sweet Potato. Wash it good. Some might ask me if they can use a normal American sweet potato for this recipe. You can try, but the sweetness, flavor, and texture will be different.

Cut it in half so that it will steam faster. As you can see, the color inside of Korean sweet potatoes is yellow. The taste and texture is similar to chestnuts.

Pour some water in a pot and place a metal steamer inside. Place the sweet potato on the steamer. Once the water starts to boil, steam for about 20 minutes on high, covered.

To check if the sweet potato is done cooking, poke it with a fork. If the fork goes in smoothly, it is done.

When it is still hot, peel off the skin. You can use 2 forks instead of your hands to do that.

Break it into big chunks. You will get about 1 generous cup of cooked sweet potato.

Obtain about 2 cups of whole milk. Microwave or boil the milk for about 2 minutes on high.

Add the hot milk, the sweet potato, and 1 Tbsp of maple syrup in a blender. Blend it for about 30 seconds. The first 20 seconds is on medium speed and the last 10 seconds is on high speed. You can try honey instead of maple syrup, but be careful not to over flavor it with honey. Personally, I think maple syrup matches better with the sweet potato than honey for this.

Taste it, and depending on your tastes, adjust the sweetness with sugar. I added 1½ Tbsp of it. Run the blender an extra 10 seconds to blend the sugar into it. You will get a fair amount of foam for your latte through this process.

Pour some of the sweet potato latte in a cup or bowl and sprinkle some cinnamon powder on top before serving. Use a strainer for this step to get a cleaner and neater looking result.