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Atolito de Camote (Little Sweet Potato Hot Drink)

Created exclusively for NC SweetPotato Commission by
Sweet Arielle Bakery, Chef Ambassador, Norma Kessler
Raleigh, NC

Ingredients:

Atolito de Camote

  • 5 cups water
  • 2 pounds N.C. Japanese sweet potatoes from , peeled and cut into small cubes
  • 1 cinnamon stick preferably Ceylon
  • ¼ teaspoon salt
  • 1/3 cup dark brown sugar
  • 2½ cups of milk

Directions:

  1. Place water, sweet potatoes, cinnamon and salt in a saucepot set over high heat.
  2. Bring water to a boil, reduce heat and simmer sweet potatoes until tender (25 to 30 minutes)
  3. Remove the pot from the heat and set aside. Cool sweet potatoes in the cooking liquid to room temperature.
  4. Remove the cinnamon stick from the pot.
  5. Use an immersion blender or place sweet potatoes and cooking liquid in a blender and process until ingredients are blended.
  6. Place the mixture in the pot over low heat.
  7. Stir in the brown sugar and milk.
  8. Heat the mixture, stirring frequently, until it reaches a boil and has thickened, about 10 minutes.
  9. Served warm in small mugs.

 

Yield:  8 servings