Traditionally this would be atole de camote (sweet potato porridge-pudding), but I didn’t add that much masa, so now it’s camote con atole instead. It was easy to make, but I didn’t really measure anything. I tend to cook by eye and taste for everything other than baking.
An approximate recipe
4-5 hand sized camote/sweet potatoes, cut unto chunks
~1/4 cup brown sugar
~1 cup coconut milk
~1/2 cup masa harina
~1 tablespoon ground ginger
~2 tablespoons ground cinnamon
Put the chopped camote in a pot and just cover with water. Bring to a boil, then simmer until the camote is mashable. Drain off most of the water* and return to the burner. Add milk, sugar, spices and stir. Add masa and stir. The masa will clump, so be smarter than me and mix it in a small bowl with a bit of the camote mush or left over camote water before adding it to the main pot. Simmer covered for about half an hour, stirring occasionally. The mush bubbles like a thermal mud spring, so be careful when you lift the lid to stir. Serve warm.
*The water is sweet and kind of think from the starch. I’m saving it because I think there’s something I can do with it. Not sure what that is yet, but I’m sure I’ll think of something.