The comforts of home

As a child, I was what you might call a finicky eater.  If it didn’t appeal to your average 6 year old — it wouldn’t have a place in my belly let alone mouth.  Living in an Asian-American house (specifically Thai-American) — you grow up with dishes that (at the time) didn’t appeal to your average American palette.  I wanted nothing to do with curry, spices, coconut milk, or anything strange from the Southeast Asian region. But as I left home for college, I found myself craving and even looking forward to those very same dishes I once loathed as a child.  As a result, my journey home is generally a tantalizing smorgasbord of all things I miss from my childhood.
There are certain dishes I generally see during my holiday treks home.  Certain comfort foods that would delight the senses and taste buds.  One particular dish I never used to care for while growing up was my mom’s sweet potato in ginger syrup dish.  “Eat this — its good for your body and circulation,” my mom would say.   This year was no different from her preparing it.

Sweet Potatoes in Ginger Syrup
2-4 sweet potatoes
8 cups of water
Ginger
Brown sugar
Peel and rinse sweet potatoes thoroughly.  Cut in quarters or modify to your preference..  Slice ginger and add to boiling water.  Let sit to infuse –  you may strain if desired.   Add sweet potato quarters to water and let sit until tender (~20 mins).  Add brown sugar to desired sweetness.  Serve hot or at room temperature.

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