Mung Beans Sweet Potato Dessert

Cut peeled sweet potatoes into 1-inch chunks. Add all the ingredients into a pot and bring to a boil. Lower to a simmer for 30 minutes or until mung beans have broken up and sweet potatoes are tender.

Taste and adjust sweetness with more water or more sugar. Serve with a drizzle of evaporated or coconut milk if preferred.

Notes:
The amount of water varies depending on the size of pot used and how watery you prefer the end-product to be. Make sure potatoes are submerged in water or they won’t cook evenly. I used 5 cups because I prefer my soup to be less diluted.
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. Place the inner pot into the thermal casing and snap it shut. I left mine sitting around for an hour and it was perfect.