Sweet Potato Soup (the dessert kind)

In this last instalment of what we had at my parent’s place some weeks ago (yeah, I can’t believe it’s taken so long!), we should end on a sweet note. All good things end on a sweet note, I like to think 🙂

I see many sweet potato and pumpkin recipes around this time of the year when it’s cooler. Often, those recipes consist of pies, mash, stuffing etc. But I’d like to share this insanely easy recipe. No precooking the sweet potatoes. No pie crusts. No baking. Just plain old simmering for 30 minutes and you have a sweet, homey dessert to warm up your heart.

This is my 2nd favourite way of eating sweet potatoes. The 1st way is just steaming them until soft and fluffy. But really, both ways are equally as quick and delicious. Mom found some nice Japanese sweet potatoes.SPD1

And so this recipe only needs 5 ingredients: Sweet Potatoes, Rock Honey Sugar, Sago, Ginger (not pictured cos we actually forgot to add it in… heheh) , Pandan Leaves
SPD2

Peel them sweet taters while the sago soaks in some cool water. They oxidise in, like, 2 seconds so don’t be like me… I only remembered to fill a tub with water to dunk the peeled potatoes in after peeling half of the lot. Memory is never been my strong point.SPD4

Cut them into about 1 inch thick coins or wedges. Not too small lest they break down while cooking. They are incredibly sappy! And I mean sappy in the most literal way. My palm was all sticky after the peeling but it’s nothing a scouring brush and soap can’t fix.SPD3

Drain it and put it in the pot with the pandan leaves, ginger and rock sugar.SPD5

Let it simmer for about 20 minutes and add in the drained plump sago. Simmer it a little further and it’s ready!SPD7

It was sweet and warm and just lovely. The potatoes were tender, not in a mushy way and the pandan leaves added fragrance. Had we remembered the ginger, it would have added even more warmth since it was raining cats and dogs that day.

SPD6

Love <3

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 ” Whatsoever thy hand findeth to do, do it with thy might; for there is no work, nor device, nor knowledge, nor wisdom, in the grave, whither thou goest.” (Ecclesiastes 9:10)

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Sweet Potato Soup
serves 8

8 medium Japanese Sweet Potatoes, peeled and cut into chunks
2 Pandan Leaves, knotted
4 cubes Rock Honey Sugar
4 tbsp Sago, soaked
2 inch knob Ginger, peeled & crushed
4-5 cups Water

  1. Place all prepared ingredients into pot, except soaking sago.
  2. Let it boil and reduce to simmer for 20 minutes.
  3. Add drained sago and boil for further 5 minutes.
  4. Check to see if potatoes are tender.
  5. Serve!

Comments

  1. I love this simple delicious dessert!

Trackbacks

  1. […] and I made more sweet potato soup a couple of days ago. This time with 3 kinds of sweet potatoes. Purple, White and Orange. […]

  2. […] not as into quinoa as I am. Yet. Anyway, I learnt from experience that Japanese sweet potatoes brown the very second they are cut so I dunked them into cool tap water. Worked […]

  3. […] ginger and sweetness of the pumpkin and potatoes made me think if this as the savoury cousin the Sweet Potato Dessert we made a while […]

  4. […] and I made more sweet potato soup a couple of days ago. This time with 3 kinds of sweet potatoes. Purple, White and Orange. […]

  5. […] recently, I found some nice Japanese sweet potatoes in my supermarket. Besides turning them into a dessert, I knew I could use them in something brunch-y and boy, was I excited. I couldn’t wait to get […]

  6. […] not as into quinoa as I am. Yet. Anyway, I learnt from experience that Japanese sweet potatoes brown the very second they are cut so I dunked them into cool tap water. Worked […]

  7. […] ginger and sweetness of the pumpkin and potatoes made me think if this as the savoury cousin the Sweet Potato Dessert we made a while […]

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