Hi Folks,

I don't usually hang out on this particular forum. But I would like to share a really good recipe. So here I am!

Our family lived in Mexico for over 14 years, acquiring some different tastes and recipes to go with them. However, this is one which I believe almost anyone would like. Atole is a drink which Mexicans make out of many different things. I've had cornstarch, colostrum, squash, bean and even corn atole. Squash atole was something often served in the fall and winter at potluck meals at church. I LOVED it. So, when we returned to live in the USA I made a point of experimenting until I could make it myself. Somewhere along the line I then tried using pumpkin pie spices in our squash atole. Wow! That was really good! Our family will often have it for a late dinner, accompanying it with homemade sourdough bread.

Recently I tried the same recipe, substituting sweet potato for the pumpkin/squash. I believe I like this one best of all. Anyway, here's the recipe. This is a great drink, served hot, for when it's cold. But served cold it's good too. I like it better than hot chocolate!

George

Tahlequah, OK

__________________________________________

Sweet Potato Atole

(Atole de Camote)

 Cook enough sweet potatoes to get 1 ½ to 2 cups of cooked flesh.

 Scoop out the flesh (or peel the sweet potatoes) and place in a blender.

 Add:

1 egg

½ teaspoon of cinnamon

¼ teaspoon of cloves

½ teaspoon of ginger

Sweetener (youÂll have to do this to taste)

 Top off the blender with milk.

 Blend.

 Pour this mixture into a sauce pan and heat until it just begins to boil.

 Serve!