If you ask my mom what her favorite dessert is, she’ll answer enthusiastically and with zero hesitation, “Goguma!” Roasted Korean sweet potatoes are a classic street food, often cooked over an open flame and caramelized to piping hot perfection. Smaller, whiter, and nuttier in flavor than the American sweet potato, the goguma is also used to make a delicious, creamy latte that warms the soul. Although it’s often served uncaffeinated, I knew I had to try and make the version with a double shot of espresso. What resulted was a delicately sweet, nutrient dense latte that felt like a hug on the inside. Try out the recipe and let us know what you think!

Goguma Latte
Makes enough for 2-3 servings

300 g Korean sweet potato (about two medium sized – you can also use an American sweet potato, the white ones will be closer in flavor)
2-1/4 c milk of your choice

Optional:1 tbsp date syrup, honey, raw sugar or sweetener of your choiceDouble shot of espressoCinnamonToasted walnuts, pine nuts or other nuts or seeds of your choice 

Directions:
1. Preheat oven to 425F.
2. Poke holes in washed sweet potato with fork. Roast for 45 min or until soft when pierced.
2. Let sweet potato cool slight then peel. 
3. Combine the sweet potato, milk, and sweetener (if using) in blender. Blend until smooth. Adjust the sweetness to your liking. I didn't use any sweetener and loved how gently sweet it was.
4. For the super silky experience, strain through wire mesh.  I did this but didn't really find it all that necessary.
5. Heat mixture in pan or microwave to your desired temperature.
6. Add your double shot of espresso if using. Without it, the goguma latte is still fantastic on its own.
7. Sprinkle cinnamon and toasted nuts or seeds on top!

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