Purple sweet potatoes dessert soup


- 1 small Okinawan purple sweet potato, peeled and chopped into chunks
- 1 inch knob of ginger, julienned (essential ingredient – do not skip this!)
- Water
- 20 g rock sugar


Step 1

In a small pot, put in sweet potato chunks, ginger and sugar. Add enough water to barely cover the sweet potatoes.

Step 2

Bring mixture to a boil, then reduce heat to low. Gently simmer, covered with a lid, until sweet potatoes can easily be pierced with a knife, about 10 – 15 minutes.

Step 3

Half way through, the sugar should be melted, so taste it to see if it is sweet enough, add more sugar if desired (take note that rock sugar takes a while to melt, so avoid adding it in last minute).

Step 4

Also taste syrup to see if the ginger flavour is strong enough for you. If so, then scoop out the ginger pieces with a slotted spoon.

Step 5

If not, let the syrup simmer gently for longer to get more gingery flavour into it.

Step 6

When sweet potatoes are tender and the syrup has just the right amount of spiciness and sweetness, remove pot from heat and serve immediately.

Step 7

Tastes best when served hot.


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