Korean Sweet Potato Latte Bowl — Creamy Goguma Breakfast Bowl
Inspired by Korea's beloved goguma latte, this velvety breakfast bowl blends roasted Korean sweet potatoes with warm milk and a touch of honey into a thick, spoonable porridge that tastes like dessert but eats like breakfast. Topped with toasted walnuts, black sesame, and a drizzle of honey, it is cozy, naturally sweet, and packed with fiber and nutrients to fuel your morning.
Ingredients
- 2 medium Korean sweet potatoes (about 1 lb total), or Japanese sweet potatoes
- 1 cup whole milk (or oat milk for dairy-free)
- 2 tablespoons honey, plus more for drizzling
- 1 tablespoon unsalted butter
+ 8 more ingredients
Instructions
Preheat the oven to 400F (200C). Wash the sweet potatoes, poke several holes with a fork, and place on a lined baking sheet. Roast for 35-40 minutes until completely soft when pierced with a knife and caramelized juices are bubbling out.
Allow the sweet potatoes to cool just enough to handle, then scoop the flesh out of the skins into a blender or food processor. Discard the skins.
Add the milk, honey, butter, cinnamon, and salt to the blender. Blend on high until completely smooth, thick, and velvety. The consistency should be like a thick smoothie bowl or porridge — add a splash more milk if too thick, or less if you want it spoonable.
Pour the sweet potato mixture into a small saucepan and warm gently over medium-low heat for 2-3 minutes, stirring constantly, until heated through and steaming. Do not boil.
Divide between two bowls. Top with toasted walnuts, black sesame seeds, pumpkin seeds, and granola if using.
Add a small dollop of whipped cream or Greek yogurt, drizzle with additional honey, and finish with a pinch of flaky sea salt.
Serve warm and eat with a spoon, stirring the toppings into the creamy sweet potato base as you go.
Nutrition Estimate
Per serving • Estimated by Blinner AI