Korean Sweet Potato Latte (Goguma Latte)
A Korean-inspired sweet potato latte made with baked Japanese sweet potato and plant milk. Naturally sweet with no added sugar—just blend and warm. Vegan when using plant milk.
Ingredients
- 80 g baked Japanese sweet potato 2.8 oz, peeled
- 150-200 ml plant milk of choice ⅔-¾ cup, using unsweetened soy milk
- ½ teaspoon instant coffee optional
- sugar - to taste optional
- cinnamon powder - for topping optional
Instructions
- Prep: Peel the baked sweet potato.*How to bake sweet potato in the oven
- Blend：Add baked sweet potato and plant milk to the saucepan, then blend until completely smooth with an immersion blender. *Add instant coffee at this stage if using
- Heat：Place over low to medium-low heat, stirring occasionally to prevent burning. Warm until it reaches your preferred temperature. *If too thick, add more milk little by little*If not sweet enough, add sugar to taste
- Serve：Pour into a mug. Sprinkle with cinnamon if you like.
Notes
➤ Choosing Your Sweet Potato：
Make it thick and it feels more like something to spoon than sip. Get it just right and it turns frothy—almost like a cappuccino. ➤ Milk Options：
Soy milk pairs best with sweet potato. Almond milk, oat milk, or regular dairy milk work too. ➤ Variations：
- Beni Haruka (Japanese sweet potato) works best for its natural sweetness and creamy texture.
- Anno-imo is similar but has more moisture—use less milk.
- For varieties like Garnet or Hannah, you may need to add sugar.
Make it thick and it feels more like something to spoon than sip. Get it just right and it turns frothy—almost like a cappuccino. ➤ Milk Options：
Soy milk pairs best with sweet potato. Almond milk, oat milk, or regular dairy milk work too. ➤ Variations：
- With coffee: Add instant coffee for a mocha-style goguma latte
- Iced: Chill for a cold version, perfect for warmer days
- With mochi: Add chewy mochi balls for something closer to sweet potato oshiruko