Candied Yam Latte for the Holidays

Taycier Elhindi

Quarter Cup Kitchen

Hiiii QCK ❤

Can you believe October is almost gone? The holidays are approaching faster than ever, and I’m so excited to get into those recipes!

If you know me, you know I love this season, it’s just full of magic, and I love sharing that with others. And while I’ve been holding back on listening to Christmas music, I did start a holiday rom-com the other day with a friend – we’d had a long week and it just felt so comforting and necessary. I’m not sure if it helped or hurt my Christmas fever, but either way, I am ready.

So, while it may not be appropriate YET to get into all the Christmas cookies and Thanksgiving recipes, I did want to share this very seasonally appropriate Candied Yam Latte that you can start on now, if you feel so inclined, or just save it for a Thanksgiving morning treat. Your choice!

RECIPE:

For the Syrup

1 large yam or sweet potato
1 (14 oz) can sweetened condensed milk
1/4 cup brown sugar
1/4 cup water
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp kosher salt

Directions:

Preheat oven to 400°F.
In a small, oven-safe pan, add the yam or sweet potato and just enough water to cover the bottom. Cover tightly with foil to trap moisture and bake until soft all the way through.
Leave covered to cool, then remove the skin.
In a blender, combine sweet potato, sweetened condensed milk, brown sugar, water, vanilla, and all spices. Blend on high until smooth and creamy.
Pass the mixture through a fine mesh strainer for a silky, velvety texture.
Store in an airtight container in the refrigerator for up to one month.

For the Marshmallow Cold Foam

2 tsp marshmallow fluff
2 tbsp heavy whipping cream
1/8 tsp cinnamon
Pinch of salt

Directions:

In a small bowl, combine all ingredients.
Use a handheld mixer or frother to whip until the mixture thickens — just shy of whipped cream.
A few small bits of marshmallow fluff may remain, and that’s okay (and delicious!).
Alternatively, you can line your mug with a smear of marshmallow fluff for a gooey touch.

For the Latte

2 tbsp candied yam syrup
3/4 cup milk of your choice, steamed
2 shots espresso
Marshmallow cold foam, for topping (optional)

Directions:

In your mug, combine the candied yam syrup with espresso.
Pour in steamed milk and stir to combine.
Top with marshmallow cold foam and enjoy the sweetest start to your day.

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤