Sweet potato latte from China and Korea

Ingredients for 2 servings:

• 1 sweet potato(s)
• 500 ml milk
• 1 tsp sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

Peel and halve the sweet potato. Steam the halves in a water bath, e.g. in a rice cooker, for around 30 minutes, until the potato is just beginning to fall apart. If you have a very large sweet potato, one half is enough because the flavor is quite intense. Cut the sweet potato into pieces and put it in a mixing bowl. Add the milk until it reaches around 500 ml. Purée the mixture with a hand blender until it has a drinkable liquid. Add a little more milk if necessary to achieve the desired consistency. Briefly heat the mixture on the stove in a saucepan with 1 teaspoon of sugar (or to taste), stirring constantly. To make the latte frothy, briefly hold the hand blender or a milk frother in the pan afterwards. Pour the drink into glasses and serve hot. Serving suggestion: A cap of frothed milk, which you can put on top of the milk, for example. For example, sprinkling a few almond flakes or cinnamon on top makes it even more visually appealing. In China, I always drank it with purple sweet potatoes. If those are hard to come by where you live, yellow ones work too.