Mung Beans Sweet Potato Dessert

What’s another potato, starchy recipe in one week, right? Heh.

I know it’s Thanksgiving soon for folks in the US and sweet potatoes are on the center stage more than any other time in the year. Sweet Potato casseroles, mash, gratin, scones, buns, cakes… everything! I was giving this some thought and figured, why not inject a little Asian flair to sweet potatoes during this jolly happy season?

PS: I made some other non-traditional (read: Asian/fusion) sweet potato dishes that I’ll link down below just before the recipe. Have a look around!

Also, during the recent haze we had back in May, this particular dessert was touted to be helpful because of it’s purported cooling & toxin-removing properties.

 All this dessert needs is mung beans (green beans), sweet potato & honey rock sugar.

Mung Beans Sweet Potato Dessert 1

I prefer the sweet potatoes to be in larger chunks just so they don’t break into little bits during the boiling.
Mung Beans Sweet Potato Dessert 2

All we need to do is to plop everything into a pot with enough water and boil for 1 hour.
Mung Beans Sweet Potato Dessert 3

Just too easy not to try. 
Mung Beans Sweet Potato Dessert 4

This is sweet, warm and soft.
Mung Beans Sweet Potato Dessert 5

Actually, if I had some coconut milk or evaporated milk, I’d drizzle some over. So yummy!
Mung Beans Sweet Potato Dessert 6

I really love sweet potatoes in desserts like these. They get all soft and fluffy and nice. Like sweet clouds, amiright?

If you are interested other sorts of sweet potato recipe ideas I’ve already posted on Tenacious Tinkering, have a browse below.


Sweet Potato Soup (Dessert)


Kabocha Sweet Potato Soup

Kabocha Sweet Potato Chicken Soup 7
Sweet Potato Hash with Paprika Yogurt Sauce


Roasted Chicken with Butternut Squash & Lemon (and white sweet potatoes!) You can sub the chicken out for turkey legs 🙂

Butternut Squast & Lemon Chicken 8

Regardless how you decide to dress up your sweet potatoes, have a great great weekend.
Oh, and Happy Thanksgiving!


” To the end that my glory may sing praise to Thee, and not be silent. O LORD my God, I will give thanks unto Thee for ever.” (Psalms 30:12)

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Mung Beans Sweet Potato Dessert
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Asian
Serves: 6
  • 2.5 lbs (1.2kg) Sweet Potatoes, peeled
  • 8 oz (250 gm) Mung Beans
  • 5 cups Water*
  • 2 oz (3-4 blocks) Honey Rock Sugar
  1. Cut peeled sweet potatoes into 1 inch chunks.
  2. Add all the ingredients into a pot and bring to a boil.
  3. Lower to a simmer for 30 minutes or until mung beans have broken up and sweet potatoes are tender.
  4. Taste and adjust sweetness with more water or more sugar.
  5. Serve with a drizzle of evaporated or coconut milk if preferred.
*Amount of water varies depending on the pot size used and how watery you prefer your end product to be. Make sure water submerges potato or they won't cook evenly. I used 5 cups because I prefer my soup to be less diluted.

**If you are using a thermal pot like I did, you can lessen the water to 4 cups and do the pre-boiling in the inner pot.
Place the inner pot into the thermal casing and snap it shut.
I left mine sitting around for an hour and it was perfect.


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