• Sweet potatoes2
• ★Sugar3 tbsp
• ★Honey2 tbsp
• ★Lemon juice1 tbsp

1. 1

   Wash 2 sweet potatoes thoroughly, trim the ends, and cut into 1.5-2cm thick slices. Soak in water to remove any bitterness.

2. 2

   Place the sweet potatoes in a pot and add enough water to just cover them.

3. 3

   Bring to a boil over medium-high heat, then reduce the heat to low and add the ★ seasonings.

4. 4

   Cover with parchment paper as a drop lid and simmer for 10-15 minutes, adjusting the time based on the size of your sweet potatoes.

5. 5

   Use parchment paper instead of aluminum foil for the drop lid since lemon juice is used.

6. 6

   When a bamboo skewer passes through the sweet potatoes easily, turn off the heat and let them cool in the pot.

7. 7

   Be careful not to let the cooking liquid reduce too much. Remove the paper lid as needed to adjust.

8. 8

   The sweetness will not fully absorb if the cooking liquid is not reduced properly, so make sure to simmer it well.

9. 9

   Once the sweet potatoes are soft and the liquid has reduced, remove the sweet potatoes and set aside.

10. 10

    Further reduce the cooking liquid, then return the sweet potatoes to the pot and let them absorb the flavors completely.

11. 11

    Once cooled, transfer to a storage container for use in lunch boxes, side dishes, or as snacks.

12. 12

    Store submerged in the cooking liquid, and dip them in the liquid just before eating to refresh the flavors.

13. 13

    For children under 1 year old, omit the honey.

14. 14

    Sweet potatoes dry easily, so it is recommended to store them submerged in the cooking liquid.

Leaving the skin on prevents the sweet potatoes from falling apart and keeps the appearance vibrant. You can peel them if you prefer, but be aware they will break down more easily during cooking.

• Calories180 kcal
• Protein1.5 g
• Fat0.5 g
• Carbs42 g
• Sodium0.1 g