After a brief period of warmth, it seems winter has returned with a few extra chilly days. This Goguma Latte (고구마 라떼) is a perfect break from the cold. Sweet potatoes are steamed, then blended with milk and a little sugar. Top with frothed milk, ground cinnamon, and chopped walnuts for some extra warming flavor.
If possible, try to use sweet potatoes with a purplish skin and pale flesh for a creamy, light latte. I found them at Whole Foods labelled as Japanese sweet potatoes. I have also come across them in Asian food markets specializing in Korean and Japanese ingredients. Use a purple fleshed sweet potato (known as Jasaek Goguma/Okinawan Sweet Potato) for a striking purple color- Jasaek Goguma Latte (자색 고구마 라떼).
I topped the latte with chopped walnuts, but almonds are also popular. I have also seen other recipes use maple syrup instead of sugar.
I made the froth milk topping by heating some milk in another saucepan and using an immersion blender. You can also use a jar with a lid and the microwave or a french press.
Goguma Latte (Korean Sweet Potato Latte)
Adapted from My Korean Kitchen
8 ounces sweet potato (one with purple skin and pale flesh if available)
2 cups milk
1-2 tablespoons raw or granulated sugar
Finely chopped walnuts
Peel the sweet potato and cut into 1 inch pieces. Arrange the pieces in a steamer and cook until tender, 20-25 minutes.
Transfer the pieces to a blender. Add the milk and blend until smooth. Pour into a small saucepan and place over medium-low heat. Whisk in the sugar and continue to whisk until heated through, about 5 minutes.
Divide among serving glasses. Top with frothed milk, cinnamon, and walnuts. Serve immediately.