This next one is another one of Baby Munchimunch’s favorites!
Everything is her favorite. Can you tell that she loves a lot of things, especially food? Takes after her mom!
I always have potatoes and sweet potatoes around, but prefer making sweet potatoes since they are nutritious, rich in beta-carotene and other vitamins/minerals, high in fiber, and are naturally sweet so does not require a lot of sugar. This is actually based off a Chinese sweet potato soup that I normally make.
1 medium sweet potato
1/2 cup of water
a small sliver, about an inch of Chinese brown sugar (used here for Warm Sugar Water Broth)
a few slices of ginger
1. Peel and cube the sweet potato.
2. Place the sweet potato, water, Chinese brown sugar and ginger slices in a small sauce pan and simmer for about 15 minutes or until soften. The water will have almost evaporated completely.
3. Use a fork to mash the sweet potato. You can remove the ginger slices if you like, but I leave it in.
4. Separate into 2-4 ounces servings. Makes approximately 4 x 2 ounce servings or 2 x 4 ounce servings.
5. Store in the refrigerator in air tight containers for up to 3 days.