Thai Sweet Potato in Coconut Syrup

Instructions

1. Prepare the sweet potatoes
   Wash, peel, and cut the sweet potatoes into 1-inch cubes. Place them in a bowl of cold water to prevent discoloration while preparing the other ingredients.
2. Make the coconut syrup
   In a medium-sized pot, combine coconut milk, palm sugar, white sugar, salt, and pandan leaves. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves. Do not let it boil rapidly.
3. Cook the sweet potatoes
   Drain the sweet potatoes and add them to a separate pot with 1 cup of water. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the sweet potatoes are tender but still hold their shape.
4. Combine and finish
   Once the sweet potatoes are cooked, drain them and gently add them to the coconut syrup. Simmer for an additional 5-7 minutes to allow the flavors to meld. If you prefer a thicker syrup, stir in the tapioca starch mixture and cook for 1 more minute.
5. Cool and serve
   Remove from heat and let the dessert cool slightly. The syrup will thicken as it cools. Serve warm or at room temperature, garnished with jasmine flowers and roasted sesame seeds if desired.