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Atolito de Camote (Little Sweetpotato Hot Drink)

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

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

Instructions

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