Pumpkin Spice Syrup and Cinnamon Sweet Potato Chips

Pumpkin Spice Syrup and Cinnamon Sweet Potato Chips

Today, I’m continuing my journey into fall flavors with two more simple, versatile recipes: Pumpkin Spice Syrup and Cinnamon Sweet Potato Chips.

Remember, earlier this fall when the news story came out about Starbucks running out of their pumpkin spice syrup? I thought, how hard could this be? Turns out, it’s not hard at all. And, it’s oh-so-tasty!

This syrup has plenty of yummy applications. I created it with a chai or coffee latte in mind, but you could just spike your morning coffee or tea with this syrup, without bothering to froth milk. You could also use it in combination with maple syrup to give waffles and pancakes a delicious pumpkin-spice makeover.


Pumpkin Spice Syrup

1 cup sugar
1 cup water
2 tbsp. pumpkin (or other winter squash, like acorn or butternut) puree
1 tbsp. pumpkin pie spice
1/2 tbsp. vanilla extract

Simmer sugar and water together to make a simple syrup. Once the sugar is completely dissolved, add the pumpkin puree and spices and simmer over medium to low heat for another 5 minutes or so. Remove from heat, add vanilla, and pour through a mesh strainer to remove any solids. Store in fridge and use for lattes and other autumn goodness!

Here’s an easy latte recipe: Brew a small, very strong cup of tea, coffee or espresso. Fill a mug about a third full of milk and microwave for 1 1/2 minutes. Remove mug and roll a whisk rapidly between your hands to froth milk. Mix 2 tbsp. of the pumpkin spice syrup in your strongly brewed coffee or tea and pour into the mug of frothed milk. Sweeten, if desired, and top with whipped cream and/or a dash of cinnamon.

Next up, we’re making sweet potato chips. I made mine with brown sugar and cinnamon, but these would be lovely with a savory twist, such as a curry spice blend or a chipotle cumin spice mix. You can use whatever appeals to your taste buds!

I wanted these chips as crispy as possible, so I had to get very thin slices. I was able to slice better when I cut my one (very large, 1.5 pound) sweet potato in halves, both lengthwise and crosswise, and cut skinny little half-moons.

Cinnamon Brown Sugar Sweet Potato Chips

1.5 pounds sweet potato, thinly sliced
1.5 tbsp. melted coconut oil
2 tbsp. rapadura, sucanat or other organic brown cane sugar
1 tsp. cinnamon

Toss your sweet potato slices in a large bowl with oil, sugar, and cinnamon. Mix well. Line two large baking sheets with a single layer of slices. Bake at 350 degrees for 30 to 40 minutes. Check halfway through the baking time and switch cookie sheets. The chips take a bit of babysitting to get them right. You want them thoroughly cooked and crispy, but they will burn quickly if left unattended. (Trust me, I know!) It may take a bit less or a bit longer, depending on the type of cookie sheet you use and individual oven temps.

Store in an airtight container at room temperature for up to three days. They’re best during the first two days, but I’m guessing they won’t be around that long!

Do you have a creative use for pumpkin pie spice (other than pie!)?
I’d love to hear about it!

Did you miss the first two weeks of Fall Flavors: A Recipe Series?

You can find recipes for Maple Vanilla Coffee Creamer, Pumpkin Spice ButterCurry Butternut Buttermilk DressingSlow Cooker Pumpkin Lasagna, and Harvest Spiced Kettle Corn.

This post is part of:

Grace-Laced Mondays, MercyInk’s Heart+Home Linkupand Live Called’s Thrive at Home Thursday.



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Comments

  1. YUM! I so would like to eat these now! I love pumpkin pie spice in lattes the most – tea and coffee. Also pancakes, waffles…you name it! 🙂
    Stephanie recently posted..Thanks This Season and a BlackoutMy Profile

  2. Oh my goodnes… these look so very delish!!! I’ve pinned on our {heart&home} pin board & will be featuring on fb/twitter too! thanks so much for sharing with us at http://www.mercyinkblog.com 🙂
    blessings,
    lauren
    Lauren Mills {mercyINK} recently posted..The ConspiracyMy Profile

  3. Lauren:

    Thanks for the compliment–and for hosting the linkup–I just love your blog and plan to be linking up regularly! 🙂
    seasonswithsoul recently posted..Pumpkin Spice Syrup and Cinnamon Sweet Potato ChipsMy Profile

Trackbacks

  1. […] You can find recipes for Maple Vanilla Coffee Creamer, Pumpkin Spice Butter, Curry Butternut Buttermilk Dressing, Slow Cooker Pumpkin Lasagna, Harvest Spiced Kettle Corn, Pumpkin Spice Syrup, and Cinnamon Brown Sugar Sweet Potato Chips. […]

  2. […] Buttermilk Dressing  4. Pumpkin Slow Cooker Lasagna   5. Harvest Spiced Kettle Corn   6. Pumpkin Spice Syrup 7. Cinnamon Sweet Potato Chips 8. Apple Cranberry […]

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