Friday, October 2, 2009

Le Creuset Sweet Potato with Ginger Soup

Got a new gadget from Sylvia, Albert and dear Auntie in UK, came as a total surprise to us as a wedding present but I've had my eye on it for a while. Its the perfect size to cook for two persons and I've 'baptised' it by cooking this tummy warming dessert inspired by Sylvia and her mom, who were raving about how good this cookware is.

Le Creuset Pot of course!

Cooking time
About half an hour

1 Sweet potato (about 400-500 grams, you can vary)
4-5 tablespoons of brown sugar (you can vary this according to taste too)
Fresh ginger, sliced thinly about 15 slices (again, vary according to how 'spicy' you want this to be)
Red dates (optional, especially since I don't have any, but will get some the next time I go back to Singapore heh)

  1. Peel and cut the sweet potatoes into 2cm cubes.
  2. Put the sweet potatoes in the pot, fill it up with hot water, about half the pot or enough to cover the sweet potatoes.

  3. I didn't bear to take off the label yet hehe
  4. Add the ginger slices when it begins to boil, together with the brown sugar
  5. Cover and simmer with a low heat till the sweet potatoes are soft, you can test by pricking one with a fork. Adjust taste if necessary
  6. Serve warm. Look at the translucent color of the sweet potatoes and how it kept it's shape! I'm sold!

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