8ounces(227 grams) Korean sweet potatoone with purple skin and pale flesh if available
2cups(470 milliliters) milk
1-2tablespoons(15-30 milliliters) honey
Pinchsalt
For topping:
Frothed milk
Ground cinnamon
Finely chopped toasted walnutsor other nuts, optional
Instructions
Peel the sweet potato and cut into 1 inch (2.5 centimeter) pieces. Arrange the pieces in a steamer, cover, 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.