Rose’s Kitchen

Sweet Potato Soup


300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger


1.  Peel and cut sweet potatoes into chunks.  Wash and flatten ginger with the back of a cleaver.
2.  Place 2.5 litres of water in a pot together with the ginger and pandan leaves.  Bring to a boil.
3.  Add in the dried longans, sweet potatoes and rock sugar.  Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4.  Discard pandan leaves and serve.

April 16, 2009 - Posted by | Desserts and Snacks


  1. hi rose, i really like your blog and the many great recipes you have! i look fwd to follow yr blog and try some of the recipes you have posted here!

    Comment by npm | July 6, 2009 | Reply

  2. Hi Rose, I stumbled on your blog and I think you have an amazing range of delicious recipes. Looking forward to coming back for more! 🙂

    Comment by The Little Teochew | August 24, 2009 | Reply

  3. Yummm! I’m going to try this!

    Comment by oatmeal | October 5, 2009 | Reply

  4. Hi Rose, your blog and recipes are great! Gorgeous traditional recipes!

    Comment by Alice | October 12, 2009 | Reply

  5. I came across your website when I was searching for a recipe for char kuey teow.

    I browsed through your other recipes and found that they are pretty similar to my grandma’s recipes – simple to cook, yet delicious. Will be using some of your recipes to whip up a quick dinner after work.

    Are you from Penang by any chance?

    Comment by Caroline@Cool Travel & Adventure | December 2, 2009 | Reply

  6. Great food for desert
    nice, and look like delicious
    thanks Rose

    Comment by Bali Tour | October 2, 2014 | Reply

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