Top 6 Delicious and Nutritious Ways to Cook Sweet Potato Sweet Soup for Your Family

1. Sticky Sweet Potato Sweet Soup

Have you ever tasted sticky sweet potato sweet soup? If you have, you must be in love with this dessert. And you can enjoy it at home with the recipe for sticky sweet potato sweet soup shared by Mytour below.

Ingredients:

• 100g purple sweet potatoes
• 100g yellow sweet potatoes
• 100g white sweet potatoes
• 150g tapioca starch
• Milk, water (if needed)
• 170ml coconut milk
• 120g sugar
• 20g tapioca starch
• 600ml water

Topping: Toasted sesame seeds

Tools: Steamer

Instructions:

• Step 1: Prepare the sticky sweet potatoes: Clean the sweet potatoes, steam until soft, then peel and mash them. For each type of sweet potato, mix in 50g of tapioca starch and knead well to get a smooth dough. Shape the dough into small round balls. Boil the sweet potato balls until cooked, then transfer them to a bowl of ice water.
• Step 2: Prepare the coconut milk mixture: Cook the coconut milk with water and sugar. When the mixture boils, add 20g of tapioca starch dissolved in water and stir until the coconut milk mixture thickens. When the coconut milk mixture boils again, add the sweet potato balls and let it boil once more, then turn off the heat.
• Step 3: Serve: Let the sweet soup cool, then scoop it into bowls, add ice, sprinkle some toasted sesame seeds on top for fragrance, and enjoy.

2. Purple Sweet Potato Grass Jelly Soup

Purple sweet potato soup has always been a delicious dessert that appeals to many discerning palates, with its sweet aroma of sweet potatoes harmoniously combined with the rich sweetness of coconut milk. Moreover, this dessert boasts a pale purple color that is visually appealing, enhancing its deliciousness.

Ingredients:

• 500 gr purple sweet potatoes
• 200 gr tapioca starch
• 1 packet black grass jelly powder
• 200 gr sugar
• 1 box vegetable-based cream

Preparation:

• Prepare the black grass jelly according to the instructions on the package. To make the sticky sweet potato balls: peel and clean the purple sweet potatoes, then steam until cooked. While the sweet potatoes are still hot, mash them thoroughly, then add approximately 30 - 40 gr tapioca starch and knead into a dough. Add 100 gr tapioca starch to a bowl, pour in about 70 ml boiling water, mix well, then knead into a dough.
• Divide the dough for the sticky sweet potato balls into 2 portions, shaping one portion into large balls and the remaining portion into small balls. Cut the small tapioca dough into small pieces, roll them out thinly and round, then encase the small sweet potato balls tightly.
• Boil water in a pot and cook the large sweet potato balls until cooked through, then remove and soak in ice water before draining.
• Cook another pot of boiling water and add the tapioca-wrapped sweet potato balls to cook until done. Once cooked, soak in ice water and then drain.
• Add 200 g sugar to a pot, heat over a flame until the edges caramelize (to achieve a brownish color), then pour in 1 cup of water. Boil the sugar syrup for about 5 minutes, then let it cool. Soak the sweet potato balls and grass jelly in the sugar syrup.
• Cut the grass jelly into bite-sized pieces
• Everything is ready, add a bit of each to a bowl, along with a dollop of vegetable-based cream for flavor and some ice cubes for extra enjoyment.

3. Purple Sweet Potato Mung Bean Coconut Soup

Sweet potatoes are a versatile ingredient used in a variety of dishes, especially in desserts like sweet soups which are not only rustic but also incredibly flavorful.

Ingredients: (Serves 5)

• 500 gr sweet potatoes
• 400 gr mung beans
• 300 ml coconut milk
• 500 ml coconut cream
• 3 pandan leaves
• 200 gr tapioca starch
• 200 gr sugar
• A pinch of salt

Instructions:

• Prepare the sweet potatoes: Peel and slice the sweet potatoes into squares, soak them in diluted saltwater to remove excess starch, then drain.
• Clean the mung beans: Soak the mung beans in water, remove any impurities, then rinse several times until clean.
• Cooking mung beans and sweet potatoes: Cook the mung beans in a pot with some water for about 20 - 25 minutes over medium heat until they are partially cooked, then drain. Next, add 500ml coconut cream, prepared sweet potatoes, 3 pandan leaves, and 500ml water to the pot, and cook for about 10 - 15 minutes until the sweet potatoes are tender.
• Cook tapioca starch and coconut milk mixture: Soak the tapioca starch for about 10 minutes, then rinse to remove any impurities before adding it to a pot to cook for 7 - 10 minutes until it becomes translucent and expands. Drain the tapioca starch and rinse it again with cold water. Then, add 300ml coconut milk to the tapioca starch. In the pot with mung beans and sweet potatoes, remove the pandan leaves and add 200gr sugar, cooking for an additional 5 minutes until the sugar dissolves. Finally, add the tapioca starch soaked in coconut milk, cook for another 3 minutes, adjust the taste to your preference, and turn off the heat.
• Final product: Serve the sweet potato mung bean soup with coconut milk in bowls and enjoy. The beautiful green and yellow color of the soup, the soft sweetness of the sweet potatoes, the chewiness of the mung beans, and the creamy sweetness of the coconut milk will surely delight your family!

Red pumpkin sweet soup with familiar ingredients and simple recipe will bring you a delicious and attractive dessert.

Ingredients: (Serves 4)

• 1/4 Red pumpkin (200gr)
• 1 Purple sweet potato (200gr)
• 1 Taro root (200gr)
• 12 tablespoons of Cornstarch
• 1 liter of Coconut milk
• 5 Pandan leaves
• A pinch of Sugar/Salt

Tools needed: Steamer, bowl, cutting board, stove, food wrapping film, ...

Instructions:

• Cut pumpkin and sweet potato: Remove the stem and seeds from the pumpkin, peel and rinse with water, cut into bite-sized chunks about 1 finger long. Peel the purple sweet potato, rinse well and cut into bite-sized chunks. Peel the taro root, wash with water and then cut into bite-sized chunks.
• Steam the sweet potato and pumpkin: Add 1 liter of water to a pot, place a steaming tray in the pot, cover with a lid and place the pot on the stove, turn on the heat and steam the sweet potato for about 15 - 20 minutes until the sweet potato, taro root, and pumpkin are cooked. Turn off the heat, remove the steamer with the sweet potato and pumpkin and let cool.
• Mix the potato dough: Place the sweet potato, pumpkin, and taro root in 3 separate bowls, use a spoon to mash them. Gradually add 4 tablespoons of cornstarch to each bowl, use your hands to mix well until it forms a smooth, homogeneous dough.
• Create dessert balls: Wrap a cutting board with food wrapping film. Take a bit of sweet potato dough and spread it on the surface of the cutting board. Then take 1 piece of taro root, 1 piece of sweet potato, 1 piece of pumpkin, press them together, spread them out on the cutting board, roll them up to make them look nice. Repeat until all the potatoes are used. Then use a knife to cut the balls to a size of about 1.5 fingers long.
• Cook the red pumpkin sweet soup: Place a pot on the stove over medium heat, add 1 liter of water and bring to a boil. When the water boils, add the dessert balls and cook for about 10 minutes until the balls are inside, floating to the surface. While waiting for the balls to cook, add 1 liter of coconut milk to another pot, place it on the stove, turn on the medium heat, bring the coconut milk to a boil. Then add 200g of sugar, 1/3 teaspoon of salt, 1 bunch of pandan leaves, stir gently to dissolve the sugar. When the balls are floating, remove them to the pot of coconut milk, cook for another 5 minutes, then turn off the heat.
• Finished product: Scoop the dessert into bowls, sprinkle with some roasted sesame seeds and enjoy. Red pumpkin sweet soup has a sweet, creamy taste. Especially, the combination of red pumpkin, purple sweet potato, and taro root is very soft, smooth, and delicious when eaten. Show off your cooking skills and treat the whole family!