Purple sweet potatoes tong sui (dessert)

Sweet potato is one of my son's first baby foods. Since then, it has become his all-time favourite regardless of the cooking methods. Sweet potatoes come in many colours ie purple, pink, yellow and orange. Among them, purple sweet potato is the fastest to turn soft when it is cooked. I had tried to boil colourful sweet potatoes tong sui for my family but purple sweet potato is still considered the best to my hubby in term of its texture and sweetness.

Ingredients:
3 medium size purple sweet potatoes (de-skinned and cut)
1 slice old ginger (pat it flat)
4-5 pandan leaves (washed and tied)
600ml water
sugar (to taste) – I used brown sugar

Methods:
1) Put pandan leaves, old ginger and water in a cooking pot.
2) Bring water to boil, then lower the flame to medium low heat. Simmer for 10 mins.
3) Add in purple sweet potatoes and simmer until it turns soft. It takes about 10 mins.
4) Remove pandan leaves and ginger slice. Add in sugar and stir until sugar dissolved thoroughly. Serve.

Notes:
1) Purple sweet potatoes require a shorter time to turn soft as compared to yellow, orange and pink sweet potatoes. The sizes of the chunk and cooking time should be adjusted accordingly.
2) You can also steam the sweet potatoes until soft beforehand. Then just add them in step (3) and cook for another 5 mins. Continue with step (4).