Taiwan / Desserts

Sweet potato ginger soup

Name: Sweet potato ginger soup
Prep time: 10 min
Cook time: 25 min
Yield: 4 portions
Cuisine: Taiwan
Ingredients: 500 g sweet potato, peeled and 2 cm chunks; 1000 ml water; 25 g ginger, sliced; 50 g brown sugar

Soft sweet potato chunks in a gently spiced brown-sugar broth.

Prep10 min

Cook25 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

500 g sweet potato, peeled and 2 cm chunks
1000 ml water
25 g ginger, sliced
50 g brown sugar

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Rinse cut sweet potato and drain.
Bring water and ginger to a simmer. Add sweet potato and cook gently 15–20 minutes until tender.
Stir in sugar and simmer 3–5 minutes more.
Serve warm, or cool promptly and refrigerate for a chilled dessert.

A little kitchen note

Cooking time depends on the sweet potato variety and size of the pieces. Home-cooking adaptation; not kitchen-tested. Check ingredient labels.

Allergen notes

No major allergens intentionally added. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 161 kcal
Protein: 2.1 g
Carbs: 38.6 g
Fat: 0.2 g
Fibre: 3.9 g
Total sugar: 17.9 g
Sodium: 70 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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