Sweet Potato Matcha Latte
If you aren’t a fan of pumpkin or pumpkin spice, this Sweet Potato Matcha Latte is sweetened with a homemade sweet and spiced sweet potato syrup that makes this green tea latte taste like sweet potato pie.
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If you aren’t a fan of pumpkin spice lattes, I’ve got you! This Sweet Potato Matcha Latte is made with real sweet potato puree, earthy matcha powder, and pumpkin spice mix, topped with a vanilla cold foam. Homemade sweet potato syrup gives this matcha latte the flavor of candied yams, and you won’t be able to get enough of it! Perfect for the holidays, this cozy holiday drink can be enjoyed iced or warm.
Recipe Ingredients
- Sweet potato syrup – This is truly the best sweet potato syrup recipe. It tastes and smells like blended-up candied yams. This syrup is made with cooked sweet potatoes, brown sugar, vanilla bean paste, and pumpkin spice mix, resulting in the perfect amount of sweet potato pie flavor.
- Matcha green tea powder – Use high-quality ceremonial-grade matcha powder. It should have a bright green color. Culinary-grade matcha can have a bitter taste, so it’s best to use it in cooking and baking. Ceremonial is best for lattes and other drinks.
- Oat milk – If you are dairy-free, this is my favorite non-dairy milk to use. It’s thick and creamy and makes the best matcha lattes. Other options are almond milk or soy milk.
- Cold foam or whipped cream for serving – This sweet potato matcha latte is perfect on its own, but if you want to make this drink even more luxurious, consider topping it with a quick homemade vanilla bean cold foam or dollop of whipped cream.
How to Make a Sweet Potato Matcha Latte
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make sweet potato syrup
Make sweet potato puree by blending cooked sweet potatoes with water until smooth. Transfer puree into a pot with water, both sugars, pumpkin spice mix and a pinch of salt. Bring to a gentle simmer then remove the pot from the heat. Whisk in vanilla bean paste then allow the syrup to cool. Press through a fine mesh strainer so it’s silk smooth, then transfer into an air-tight storage container.
Make sweet potato matcha latte
In a matcha bowl, whisk together matcha powder and warm water until frothy. Try not to overwhisk the matcha because there will be too much foam, and it will mix with your cold foam too much; just mix until the matcha is combined without any chunks.
Pour 1 tablespoon of sweet potato syrup into the bottom of a cup, then top with ice and your milk of choice. Pour over prepared matcha and stir.
Make vanilla bean cold foam
In a small cup, add heavy cream, milk, vanilla bean paste, and sugar. Use an electric milk frother to whisk until combined and foamy.
Pour vanilla cold foam slowly over your matcha latte. Sprinkle with ground cinnamon or pumpkin spice mix and enjoy.
Looking For More Recipes?
- Iced Brown Sugar Matcha Latte with Vanilla Cold Foam
- Honey Lavender Matcha Latte
- Maple Cinnamon Oat Milk Matcha Latte
- Iced Matcha Chai Latte
- Iced Vanilla Matcha Latte
- Brown Butter Matcha Latte
- Brown Butter Vanilla Syrup
- Air Fryer Baked Sweet Potatoes with Whipped Cinnamon Butter
- Sweet Potato Cornbread
- Ninja Creami Sweet Potato Ice Cream
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Sweet Potato Matcha Latte
Equipment
- Medium saucepot
- whisk
- Small cup
Ingredients
Sweet Potato Syrup
- ½ cup cooked and mashed sweet potato
- 1 cup filtered water divided
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 teaspoon pumpkin spice mix
- 1 pinch salt
- ½ teaspoon vanilla bean paste or vanilla extract
Sweet potato matcha latte
- 1 – 1 ½ tablespoon sweet potato syrup or as desired
- 1 ½ teaspoon matcha powder ceremonial grade
- 3 tablespoons warm water
- 6 ounces oat milk or your milk of choice
- Ice for serving
- Cold foam or whipped cream for serving
Vanilla cold foam
- 2 tablespoons heavy cream
- 1 tablespoon oat milk
- ½ teaspoon vanilla bean paste
- ½ teaspoon cane sugar or sweet potato syrup
Instructions
Make sweet potato syrup
- In a high-speed blender, blend sweet potatoes with ½ cup water until smooth. Press puree through a strainer into a medium saucepot.
- Combine puree with ½ cup water, brown sugar, white sugar, pumpkin spice mix and a pinch of salt. Bring to a simmer on medium heat for 8 – 10 minutes. The consistency will be thin and pourable.
- Remove the pot from the heat then whisk in the vanilla bean paste or extract. Press through a fine-mesh strainer to make it silky smooth, then allow it to cool and transfer to a bottle or an airtight jar.
Make sweet potato matcha latte
- In a matcha bowl, whisk together matcha powder and warm water until frothy using a bamboo whisk or electric milk frother. Try not to overwhisk the matcha; we don’t want too much foam.
- Fill a cup halfway with ice, add oat milk, 1 tablespoon of sweet potato syrup, and your prepared matcha, stir and set aside.
Make vanilla bean cold foam
- In a small cup, add heavy cream, milk, vanilla bean paste, and sugar. Use an electric milk frother to whisk until foamy.
- Pour vanilla cold foam slowly over your sweet potato matcha latte. Sprinkle with ground cinnamon or pumpkin spice mix and enjoy.
- To make warm: Heat milk and ¼ cup of water in a saucepot until hot. Pour into a mug, then add matcha powder and 1 tablespoon of sweet potato syrup. Use a milk frother to whisk until combined then top with cold foam or a dollop of whipped cream.
Notes
How To Store/ Make Ahead
Syrup is good in the fridge in an airtight container for up to 1 week. And matcha lattes are best enjoyed immediately.Tips and Tricks
- Sweet potato cold foam – add 1 tablespoon of sweet potato puree or swap out the sugar for more sweet potato syrup.
- How do you get the foam to stay on top? Don’t whisk the matcha too much, just whisk until the matcha is combined with the water; otherwise, the matcha foam will swallow up the cold foam and everything will just blend together. Add ice to to cup, milk, matcha, stir, then slowly pour over the cold foam. Use enough ice to make a “shelf” for the cold foam to sit on.
- Cold foam not whipping up right? Make sure you are using heavy whipping cream; its high fat content is vital for whipping up a nice and thick cream. Or it could be your batteries. My milk frother was struggling to whip the cold foam into a stable foam but once I replaced the batteries, it worked perfectly and the foam was chef’s kiss.
