Purple Sweet Potato in Brown Sugar Ginger Broth

I was so elated to find purple sweet potato at the supermarket that I quickly bought a pack home. I knew exactly what I wanted to make - a sweet dessert that can be served either hot or cold with the packet of Brown Sugar and Ginger Tea cubes from Taiwan!

Instead of cooking the sweet potatoes together with the brown sugar and ginger broth alone, I shortened the time taken by zapping the sweet potatoes for around 4-5 minutes in the microwave before adding to the sweet ginger broth.

These are just perfect for the afternoon!

Purple Sweet Potato in Brown Sugar Ginger Broth

Ingredients:

250g peeled purple sweet potato
1 3/4 L water + 1 cup water
a few pandan leaves, tied into a knot
4 packets of Brown Sugar and Ginger Tea cube (Update: If you do not have this, you can use 1 large old ginger, skin removed and grated + 2 large tbspn brown sugar or to taste)
Brown sugar to taste (optional)

Method:

1. Cut sweet potato into smaller chunks, then put into a microwaveable container and add 1 cup water. Microwave for about 4-5 minutes. Remove from microwave oven and set aside. 

2. In a big pot, add pandan leaves to 1 3/4L water and bring to boil. 

3. Add in 4 packets of brown suger and ginger tea cubes. Stir to dissolve.

4. Scoop the microwaved sweet potatoes together with the sweet potato liquid into the boiling sweet ginger broth and let it simmer for another 10 minutes.

5.  Serve warm or chilled.

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