This is the fall syrup you didn’t know you needed! This homemade Sweet Potato Pie Coffee Syrup is sweet, perfectly spiced and packed with all the cozy warm flavors of sweet potato pie. Add it to your morning coffee, matcha lattes, cocktails and so much more. Trust me, once you make a batch, you’ll want to add it to everything!
Why you’ll love this Sweet Potato Pie Coffee Syrup?
- Full of fall goodness: You guys know my goal every fall is to let the true fall hero shine, and this Sweet Potato Pie Syrup does exactly that. It’s warm, cozy, and packed with fall flavor.
- Affordable: Making coffee and matcha at home is a game changer. Especially when you can switch things up with yummy homemade syrups. Your wallet will thank you!
- Simple ingredients: You control exactly what goes into it. No unnecessary/ unknown ingredients. Just pantry staples that come together to make a delicious syrup.
- Easy to make: With just a handful of ingredients and a few simple steps, this syrup comes together with ease.
What’s Sweet Potato Pie Coffee Syrup?
taking all the flavors of sweet potato pie and turning it into an iconic fall syrup.
Making seasonal coffee syrups is one of my favorite things to do when the seasons change. it’s like my official welcome to the new season.
Ingredients for Pumpkin Pie Coffee Syrup?
- Sweet Potato Puree: *see notes* I use a roasted sweet potato and blend with water to make my homemade sweet potato puree. when the sweet potato roasts, it caramelizes all the natural sugars, giving it a richer more in depth flavor.
- water: used both to make the sweet potato puree and the syrup.
- Sugar: both light and brown sugar.
- Spices: used warming spices like cinnamon, nutmeg, ginger and vanilla extract.
- Butter extract: this is optional but gives a buttery flavor that brings this sweet potato pie syrup together. I prefer using extract over actual butter for texture purposes.
- Maple syrup: also optional, but I love the flavor this gives.
What to put this Sweet Potato Pie Coffee syrup on?
This Sweet Potato Pie Syrup is one of those recipes that instantly makes everything feel a little more warm and cozy. It’s rich, sweet and screams fall. Once you make a batch, you’ll want to drizzle it on just about everything. It’s not limited to just coffee, here are some of my favorite ways to enjoy it:
- Coffee: Add a splash to your morning coffee for an easy fall-inspired drink.
- Matcha lattes: Sweet potato and matcha? Game changer!
- Ice cream: Drizzle it over vanilla ice cream for a fall inspired sundae.
- Waffles or pancakes: Use it in place of—or alongside—maple syrup for a cozy fall breakfast.
- Overnight oats: Stir a little into your overnight oats for a seasonal twist on your morning breakfast.
- Greek yogurt: Swirl it into Greek yogurt and top with granola or pecans for an easy snack or breakfast.
more fall recipes
- Pumpkin Swirl Blondies
- Moist Sweet Potato Bread With Pecan Streusel and Maple Glaze
- Melt-In-Your-Mouth Sweet Potato Blondies
- Butter Pecan Matcha Latte
- The Best Pumpkin French Toast
- Easy Homemade Iced Pumpkin Spice Latte Recipe
If you try my Sweet Potato Pie Coffee Syrup, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Sweet Potato Pie Coffee Syrup
Ingredients
- 1/2 large roasted sweet potato or 1 medium sweet potato (about 1 cup)
- 2 cups water
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ginger
- 1-2 tsp vanilla extract
- 1 tsp butter extract
Instructions
- Preheat the oven to 400°F. Wash the sweet potato and prick it all over with a fork. Drizzle with a little oil, then place on a baking sheet. Roast for 45 minutes to 1 hour, depending on the size of the sweet potato, or until tender and easily pierced with a fork. Allow to cool before using.
- Once cooled, remove the skin and add the sweet potato to a blender with 1/2 cup of water. Pulse until smooth.
- In a saucepan over medium heat, add the sweet potato puree, brown sugar, granulated sugar, and 1 1/2 cups of water and mix to combine. Then stir in the maple syrup, cinnamon, nutmeg, ginger, and a pinch of salt.
- Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Remove from the heat and allow to cool slightly. Stir in the butter extract and vanilla bean paste/extract.
- Once cooled, strain the syrup through a fine-mesh strainer, then pour into a clean glass bottle or jar.
- Store in the refrigerator for up to 2 weeks. Enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
