Bake the purple sweet potatoes until completely tender and a knife slides through easily. Let cool slightly, then peel if you prefer a smoother texture.

While the potatoes are still warm, pass them through a food mill into a large bowl to create a smooth, fluffy base.

Add the egg, flour, potato starch, melted butter, and salt to the milled potatoes. Mix well, then gradually whisk in the milk until the batter is thick, smooth, and spreadable.

Preheat and lightly grease your waffle iron. Spoon in the batter and cook until the waffles are golden brown and crisp on the outside.

In a bowl, whisk together the ricotta and sambal until light and creamy. Season with lemon juice and salt to taste.

Cook the chorizo over medium heat until fully rendered and crispy. Stir in the honey and let it simmer briefly until thick and glossy.

Spread a generous layer of sambal ricotta on the plate, place the waffle on top, and spoon the chorizo honey over everything. Serve warm.