Sweet Potato Spice Latte {Paleo; Vegan}
Prep time: 
Total time: 
Yield: 1 serving
This Sweet Potato Spice Latte recipe uses sweet potato puree instead of pumpkin for a fun twist on a favorite fall drink.
  • ¾ cup (180 ml) strong brewed hot coffee
  • ¼ cup (60 ml) plain, unsweetened almond “milk”
  • 2 tablespoons sweet potato puree
  • 1 tablespoon coconut sugar, or to taste
  • ¾ teaspoon Pumpkin Pie Spice Mix (see Note)
  • 1 teaspoon flaxseed meal (optional; for a thicker drink)
  1. Combine all ingredients in a blender and process until smooth. Let stand 2 minutes to thicken slightly. Serve hot.
Recipe inspired by and adapted from Kathy Hester’s recipe for Sweet Potato Spice Frozen Latte in her cookbook The Easy Vegan Cookbook (Page Street Publishing Co.; 2015).

Pumpkin Pie Spice Mix: For a more custom blend, use the following instead: ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, ⅛ teaspoon ginger, 1 pinch cloves, and 1 pinch cardamom.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/sweet-potato-spice-latte-paleo-vegan/