Warming Sweet Yam with Ginger and Red Dates Dessert Soup
Tips for an amazing sweet yam and ginger dessert soup:
- I tend to use smaller cuts of sweet yam, about 1-inch cubes, because they are bite-sized and cook faster
- Adjust your ginger accordingly. The more you put in, the spicier it becomes. When my girls were small children, I’d put less ginger, but now that they’re practically adults, I load on the ginger, especially during the winter and after their periods
- Adjust your sugar as well based on taste. You can also use brown sugar or cane sugar. I’m not a fan of white processed sugar for this type of dessert soup because it doesn’t have that rich, golden flavour that the rock or cane sugar offers.
- This dessert soup can keep in the fridge for a few days. Just re-boil and serve and it’s just as delicious!
This sweet dessert is traditional to Hong Kong and the Chinese. Literally, in Cantonese it means “Sweet Potato Sugar Water”. The simplest form of it is found here, although variations can have different herbs and ingredients that make it far more unique. It is a warm and heaty dessert (especially if you use more ginger) and said to be extremely nourishing and helps removes toxins. I enjoy this dessert all year round and my children especially love it. Keep the sugar and ginger content low if intended for children.
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 bowls
- Start boiling your soup water
- Peel the sweet potatoes and cut into bite-sized cubes
- Slice ginger thinly (with or without skin) and drop into your soup
- Add in the dried red dates
- Cover and boil on medium for 30 minutes or until the sweet potatoes are soft. I will use a chopstick to poke them, usually around 15 minutes on high heat will suffice.
- Add in your rock sugar and adjust taste accordingly. I don’t like it overly sweet, so it’s really based on personal preference!
- Serve and enjoy!