What you need
sweet potato (I used a jewel sweet potato), milk, and a hard cheese of your choice (optional: heavy cream)
What you do
Blend a medium-sized (about 150g) baked sweet potato with 400ml of milk until smooth.
Bring the mixture to a boil, then add salt and grated hard cheese to taste.
(Optional) Add a splash of heavy cream to taste for extra richness and garnish with more grated hard cheese.
Lab notes
All of a sudden, the weather turned chilly again, and I started craving warm food. I decided to use some leftover sweet potatoes, and the taste instantly took me back to high school winters when my mom would occasionally make sweet potato milk for a simple breakfast😊
When I first came to the States, one of the things I couldn’t get used to was how the potatoes were not as sweet and were a bit watery compared to Japanese or Korean ones. But now, from time to time, I specifically crave this type of potato, especially for baked dishes.