Sweet Potato Soup

The sweet potato is one plant that has helped many families survived through the war many years ago. The young leaves of the vine were fried whilst the root became the staple in place of rice. At times when rice was available, my grandmother would make sweet potato porridge to feed the brood.

The sweet potato is rich in Vitamin A (beta carotene) and Vitamin C which are powerful antioxidants that work in the body to remove free radicals. I always recommend it for better bowel movements due to its high fiber content. I normally cook it as a dessert soup.

Sweet Potato Soup



1 kg sweet potato (yellow variety)
1 kg sweet potato (purple variety)
10 tbsp sugar
50 gm sago, soaked for 20 min
5 screw pine leaves, knotted
1 thumb size old ginger, mashed
3 liter water

1. Put ginger and screw pine leaves with water in pot to boil.
2. Peel and cut sweet potato into cubes.
3. Add to pot with sugar and cover to boil.
4. When sweet potato soften, stir in the sago.
5. Once sago turn transparent, switch off fire.
6. Serve hot.