Sweet Potatoes in Ginger Syrup

Ginger is thought to ‘pukol angin’ (beat the toxic gases and dampness out of you to relieve
aches and pains). Hence, post-natal mothers were given lots of ginger to ‘beat the wind’.
In my case, a backache, especially in the winter, was often remedied with a knob of ginger,
with the sliced surface dipped in brandy. The brandied ginger was used to rub my back
and it left red streak marks, indicating the wind in my flesh and bones. It always worked.

The ginger flavour is strongest just beneath its skin. Therefore, leave the skin on
to get the most of the flavour.

makes 6 to 8 servings

900 g or 2 pounds sweet potatoes

2 knobs ginger, sliced into 0.5-cm or
¼-inch thick pieces, skin intact

1 cup white sugar
6 cups water

1.   Scrub the sweet potatoes. Cut into chunks 5 cm
or 2 inches, skin intact. Steam them in a bowl for
15 to 30 minutes to soften.

2.   Meanwhile, place the sugar in a pot. Add a cup of
the water and bring to boil. Stir to dissolve the sugar.
Dilute with the remaining water and add the ginger
slices. Boil briefly. Turn off heat and set aside.

3.   Remove the sweet potatoes from the steamer and let
cool. Peel the sweet potatoes. Transfer to the pot of syrup
and let sit for an hour to allow the potatoes to steep in the
ginger-flavoured syrup before serving. The dessert is best
served warm.

4.   Serve in individual bowls.

292  Growing Up in a Nonya Kitchen ~ Sweet Rewards