Mung Beans Sweet Potato Dessert

• 2- 1/2 pounds Sweet Potatoes, Peeled
• 8 ounces, weight Mung Beans
• 5 cups Water
• 2 ounces, weight (3-4 Blocks) Honey Rock Sugar
• Evaporated Or Coconut Milk, To Serve (optional)

1. Cut peeled sweet potatoes into 1-inch chunks.
2. Add all the ingredients into a pot and bring to a boil.
3. Lower to a simmer for 30 minutes or until mung beans have broken up and sweet potatoes are tender.
4. Taste and adjust sweetness with more water or more sugar.
5. Serve with a drizzle of evaporated or coconut milk if preferred.
6. Notes: The amount of water varies depending on the size of pot used and how watery you prefer the end-product to be.
7. Make sure potatoes are submerged in water or they wont cook evenly.
8. I used 5 cups because I prefer my soup to be less diluted.
9. If you are using a thermal pot like I did, you can lessen the water to 4 cups and do the pre-boiling in the inner pot.
10. Place the inner pot into the thermal casing and snap it shut.
11. I left mine sitting around for an hour and it was perfect.

sweet potatoes, beans, water, weight, coconut milk

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mung-beans-sweet-potato-dessert/ (may not work)