Sweet Potatoes in Ginger Syrup

Cut the ginger into thin slices. Wash, peel and cut the sweet potatoes into small bite-sized pieces (2 x 2 cm). Place in a pot of water and bring to a boil along with the pandanut leaf and ginger slices. After about 8-10 minutes, when the sweet potatoes are not yet fully cooked, add the palm sugar. Stir several times and simmer for another 5 minutes until the potatoes are cooked through. Remove the pandanut leaf. Transfer sweet potatoes to small bowls or dishes, pour some of the cooking liquid over them and serve warm or cold.

Preparation Tip:

This distinctive dessert becomes somewhat plumper when coconut flakes or coconut milk are cooked with it.

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