Peel and halve the sweet potato. Steam the halves in a water bath, e.g., in the rice cooker about 30 minutes, until the potato crumbles slightly. If you have a very large sweet potato, half of it is enough, as the taste is relatively intense.
Cut the sweet potato into pieces and place in a container to mix. Add the milk until approx. 500 ml is filled. Puree the mixture with the blender until you have a drinkable liquid. If necessary, add a little more milk to achieve the desired consistency.
Briefly heat the mixture together with 1 teaspoon of sugar (or as you like) in a saucepan on the stove. To make the latte frothy, briefly hold the hand blender or a milk frother in the pan.
Pour the drink into glasses and serve hot.
Serving suggestion: a cap of frothed milk, on which you can e.g., sprinkles a few almond slivers or cinnamon, looks even more attractive.
In China, I always drank this with purple sweet potatoes. If those are hard to come by with you, yellow ones will also work.
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