More Sick Day Food: Atole de Camote

Phlegm and porridge are two of the most unfortunate words in the English language, yet such is my life at the moment. Spanish, in comparison, has such gentle sounding words as camote, for sweet potatoes. As soft as the tuber before it is cooked.

Atole de Camote - Sweet Potato Porridge

  • Servings: 1
  • Difficulty: easy
  • Print

  • 1 c milk
  • 1 to 2 tbsp instant corn masa flour (maseca)*
  • 1/4 c sweet potato, roasted and pureed
  • 1 tbsp dark brown sugar
  • Pinch kosher salt

*My personal preference for an atole is for it to have some thickness. Experiment between the rage of one to two tablespoons for a cup of liquid to find a thickness that better suits you, but avoid going over, as the liquid would become unpleasantly thick. 

Whisk the instant corn flour into 1/2 cup of milk until completely dissolved. Set aside to rest for 5 minutes. Place the remaining ingredients in a small saucepan, mix well and bring to a simmer. Stir in the corn flour and milk mixture. Continue to simmer until the beverage has thickened enough to coat the back of a spoon.

Serve hot, garnished with a swirl of raw honey.

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