Ingredients

The following ingredients have 3 Servings
  • 8 ounces (227 grams) Korean sweet potato (one with purple skin and pale flesh if available)
  • 2 cups (470 milliliters) milk
  • 1-2 tablespoons (15-30 milliliters) honey
  • Pinch salt
  • Frothed milk
  • Ground cinnamon
  • Finely chopped toasted walnuts (or other nuts, optional)

Instruction

  • Peel the sweet potato and cut into 1 inch (2.5 centimeter) pieces. Arrange the pieces in a steamer and cook over simmering water until tender, about 15-20 minutes.
  • Transfer the tender sweet potato pieces to a blender. Add the milk and blend until smooth.
  • Pour the creamy mixture into a small saucepan and place over medium-low heat. Whisk in the honey and salt. Continue to whisk until heated through, about 5 minutes.
  • Divide among serving glasses. Top with frothed milk, cinnamon, and walnuts.
  • Serve immediately.