Sweet Potato and Ginger Tong Sui

Name: Sweet Potato and Ginger Tong Sui
Total time: 40 min
Cuisine: Chinese
Ingredients: 600g orange sweet potatoes, peeled and cut into 3 cm chunks; 60g fresh root ginger, peeled and thinly sliced; 1l water; 80g dark brown soft sugar; 2 pandan leaves, optional, knotted

Chunks of soft sweet potato in a warming, gingery brown sugar syrup. Cantonese comfort in a bowl.

Time40 min
LevelEasy
Costabout £0.65 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

600 gorange sweet potatoespeeled and cut into 3 cm chunks
60 gfresh root gingerpeeled and thinly sliced
1 lwater
80 gdark brown soft sugar
2pandan leavesoptional, knotted

Method

1
Put the water, ginger and pandan, if using, in a pan. Bring to the boil, then simmer for 10 minutes to draw out the ginger flavour.
10 min
2
Add the sweet potato and simmer gently for 12 to 15 minutes, until just tender when pierced but not falling apart.
14 min
3
Stir in the sugar until dissolved and simmer for 5 minutes more.
5 min
4
Taste and add a little more sugar if you like it sweeter. Remove the pandan.
5
Serve hot in bowls with a few ginger slices. It is also good chilled.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.