“Take this Low GI, Low GL and Relatively Low Calories Dessert!”
I liked sweet potatoes, of all ways. Baked, boiled, steamed, soup, and even fried. And all colors of it as well. So, I had to have varieties in my sweet potato soup. I preferred it with less sugar, too. Honey rock sugar would make my preffered choice, and it is good for smoothen dry throat, reduce “heatiness” and improve skin and complexion. To add better flavour to my sweet soup, I liked to use also the pandan leaf. It gives an aroma of pandan in my palate when having it.
To the non-initiated, the yellow and orange sweet potatoes are more suitable to cook in soup as the purple flesh type is softened easier than other types. Thus, my experience tells me not to over boil them. Note that the colour of the soup will turn to purplish due to the purple flesh sweet potato. The longer it is cooked, the darker purplish soup it would be. Hence, do not be alarmed. It gives an uniquely nice colour to this dessert without affecting its taste, indeed.