Monday, July 09, 2007

Thai Sweet Potato with Ginger

My beautiful Thai Bride also made this delicious dessert for me late one evening. You can add more or less ginger, depending on how much you like the taste. It is best served hot, so bring any leftovers back to boil before serving.

Thai Sweet Potato with Ginger
1 large sweet potato, cubed
6-12" piece ginger, peeled and sliced into thick pieces, to taste
1/4 cup palm sugar (or other dark sugar), to taste

Place all ingredients in medium pot, cover with water and bring to boil. Simmer on medium heat until sweet potato is cooked through.

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