Sweet Potato Syrup
Perfect for sweet potato pie lovers, this Sweet Potato Syrup tastes exactly like candied yams in a cup. Made with baked sweet potatoes, pumpkin spice mix, brown sugar and vanilla bean paste, this simple syrup is the perfect treat to add to your holiday pancakes, waffles or drinks! Use it make this Sweet Potato Matcha Latte next!
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Why This Recipe is So Good
If you aren’t a fan of pumpkin or pumpkin spice – I got you! Made with sweet potato puree and flavored with warm fall spices like ground cinnamon, nutmeg and cloves, this simple syrup tastes like the holidays and your favorite sweet potato pie or candied yams!
If you have leftover sweet potatoes on hand, this recipe comes together in under 30 minutes. After baking, the sweet potatoes are blended then combined with sugar and spices to simmer until your home smells amazing. This recipe yields 2 cups of syrup so you’ll be set for all your festive holiday food and drink needs!
How to use homemade sweet potato syrup: Use it to flavor coffee or matcha lattes. The syrup is super smooth since we are blending the sweet potatoes, so there aren’t any chunks of potato. It’s thick and flavorful enough to pour over Buttermilk Pancakes or Pumpkin Spice Pancakes without Pumpkin Puree, or a crispy stack of waffles.
Recipe Ingredients
- Sweet potatoes – I’m using leftover sweet potatoes. You can bake or boil your sweet potatoes, although baked potatoes will yield a richer caramelized sweet potato flavor. If you are in a hurry, use this Air Fryer Baked Sweet Potatoes Recipe to make things go quicker!
- Pumpkin spice mix – I love the ratio of fall spices in pumpkin spice mix. Ground cinnamon, cloves, nutmeg, and allspice all come together to flavor this sweet potato simple syrup in the very best way. It gives the syrup the perfect amount of spice without being overwhelming.
- Vanilla bean paste – It has a stronger and richer flavor than vanilla bean extract. Try to add it after the syrup is done cooking so the flavor doesn’t evaporate away.
- Sugars – I used a blend of brown sugar and white granulated sugar to give the perfect caramelized candied yams flavor to this simple syrup.
- Water – Used to blend the sweet potatoes into a puree and make the syrup pourable.
How to Make Sweet Potato Simple Syrup
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Blend sweet potatoes with ½ cup water until smooth. Press through a strainer then add to a pot with ½ cup water, brown sugar, white sugar, pumpkin spice mix and a pinch of salt. Bring to a simmer on medium heat then continue cooking for another 5 minutes. The syrup should have a thin consistency, it will thicken slightly as it cools.
Remove from the heat then whisk in the vanilla bean paste or extract. Allow to cool then strain and transfer to a mason jar.
Looking For More Recipes?
- Sweet Potato Cornbread
- Ninja Creami Sweet Potato Ice Cream
- Sweet Potato Overnight Oats
- Honey Lavender Simple Syrup
- Brown Sugar Vanilla Syrup
- The Best Homemade Hot Chocolate Recipe (Made 3 Ways)
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Sweet Potato Syrup
Equipment
- Medium sauce pot
- whisk
Ingredients
- 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
Instructions
- Blend sweet potatoes with ½ cup water until smooth. Press through a strainer then add to a pot with ½ cup water, brown sugar, white sugar, pumpkin spice mix and a pinch of salt. Bring to a simmer on medium heat, this takes about 10 minutes, then continue cooking for another 5 minutes. The syrup should have a thin consistency; it will thicken slightly as it cools.½ cup cooked and mashed sweet potato, 1 cup filtered water, ½ cup brown sugar, ½ cup white granulated sugar, 1 teaspoon pumpkin spice mix, 1 pinch salt
- Remove from the heat then whisk in the vanilla bean paste or extract. Allow to cool then strain and transfer to a mason jar.½ teaspoon vanilla bean paste or vanilla extract
Notes
How To Store/ Make Ahead
Store in an air-tight container or mason jar in the refrigerator for up to one week. If there is any mold or weird-looking stuff on the surface discard it immediately.Tips and Tricks
- Sweet potatoes – Look for potatoes with firm skin. You don’t want any wrinkles or soft spots, which means they have gone bad. I like using Beauregard, Covington, Jewel, or Red Garnet sweet potato varieties – they are moist and sweet.
- Sugar – you can use all brown sugar or all white sugar. I love the blend of both sugars for an extra delicious and caramel-tasting syrup.
- Cook the syrup until it reaches a simmer to combine all the flavors, then remove it from the heat to cool. Immediately after cooking, the syrup will have a thin consistency, but it will thicken slightly as it cools.
- Spices – I used pumpkin spice mix to flavor the sweet potato syrup but feel free to add simply ground cinnamon or as much ground clove, nutmeg, ginger, and allspice as you desire.
- Syrup uses – coffee and matcha drinks, mocktails, drizzled over pancakes, waffles, or other baked goods.
