About this recipe:Sweet potatoes are sweetened with palm sugar and flavoured with fresh ginger in this Asian-style dessert. You can find palm sugar in major supermarkets or in Thai food shops. It gives a nice caramelly taste and appearance to the dish but if you can't find it easily - you could try using maple syrup or golden brown sugar instead.
450g sweet potatoes, peeled and cubed
1 litre water
1 (1.5cm) piece fresh ginger, peeled and sliced
220g palm sugar
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Place the sweet potato in a large pot, cover with the water and leave to soak for 30 minutes.
Remove the potatoes from the water. Bring the water to the boil and return the potatoes to the boiling water with the ginger slices. Cook the potatoes until fork-tender, 20 to 25 minutes. Stir the sugar into the water until completely dissolved to make a syrup. Remove the sweet potatoes to individual bowls and spoon the ginger syrup over the sweet potatoes to serve.