Sweet Potatoes with Dried Longan Dessert Soup

Serve 4 - 6

Ingredients:
- 2 regular yellow flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 2 regular orange flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 1 palm-sized honey rock sugar (or normal rock sugar, if desired)
- 1 thick slice of ginger (about 1cm thick, thumb-sized), lightly smashed once
- 1 pot of water (about 1500ml)


Preparation:
1) Bring a pot of water to a boil and add ginger slice.

2) Put in dried longan, yellow and orange flesh sweet potatoes, and bring them to another boil.

3) Reduce heat to low fire, add rock sugar, and simmer for 20 - 30 minutes, or until sweet potatoes just soften.

4) Serve hot.


Of course, you can have some sweet potato caserroles or briny-taste dishes, instead of having it sweet. Give me some time, I will have more sweet potatoes recipe in due (trying… winking smile)!


A bowl of this sweet potato dessert soup with dried longan counts about 120kcal.


Tips: Please do not over-cook the sweet potatoes as it will become too soft to yield the right texture.
* Cut the sweet potatoes into small cube size makes the cooking faster. It is also easier for the children to chew. Most of all, it looks much more presentable in appearance when served.
* Do simmer the rock sugar together with the sweet potatoes to attain perfect sweetness.