One of the things I love about the fall, are the things we harvest at this time of year. My family eats a lot of sweet potatoes and we use squash and pumpkin in a sweet creamy drink called atole. Unfortunately, I don’t have a picture of that, but here’s the recipe:
Americanized Pumpkin Atole
*To a blender add:
a few glugs of molasses
some sugar (brown or white)
2 cups of cooked squash
¼ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon ground cinnamon
1/8 teaspoon of ground cloves
optional – 2 or 3 tablespoons of peanut butter
*Milk (at least a pint)
*Blend this all up and taste to see if it needs more sweetening.
*Pour the mix into a pot and heat until just boiling. I normally pour this mix into a two quart pot and add some additional milk before heating it.
*Serve and enjoy!
I also found this lovely lady’s blog about atole which does have some pictures. It could be a day or two before I next make it and I just discovered that since I’m not in the habit of snapping pictures of my food, I don’t have any of that. Any way, enjoy her post on it. She gives more recipes as well for more types of atole. : http://www.lacocinadeleslie.com/2012/10/atole-de-camote-sweet-potato-atole.html
Pilloncillo cones by the way are similar to brown sugar and we found that we can substitute brown sugar instead of trying to slice or sliver those cones. (On a side note, I was a pilloncillo cone thief as a kid. My poor mama was always wondering where the cone ran off to. I’d eat the whole thing and be a bit sick, if I didn’t get caught.)
We eat sweet potatoes with brown sugar and butter, or as atole, or just as is after baking them. Some of them are sweet enough to eat just as a snack.