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
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.