Thai Sweet Potato in Ginger Syrup

Instructions

1. Prepare the sweet potatoes
   Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a bowl of cold water to prevent discoloration while you prepare the syrup.
2. Make the ginger syrup
   In a medium saucepan, combine water, palm sugar, sliced ginger, pandan leaves (if using), and salt. Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved. Reduce heat and simmer for 5 minutes to infuse the flavors.
3. Cook the sweet potatoes
   Drain the sweet potatoes and add them to the simmering syrup. Bring back to a gentle boil, then reduce heat to low. Simmer uncovered for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork but still hold their shape.
4. Enhance the syrup
   Once the sweet potatoes are tender, stir in the fresh ginger juice and vanilla extract (if using). Continue to simmer for another 5 minutes to thicken the syrup slightly. The syrup should coat the back of a spoon but remain thin enough to pour.
5. Cool and serve
   Remove from heat and allow the sweet potatoes to cool in the syrup for at least 10 minutes. The syrup will continue to thicken as it cools. Serve warm or at room temperature in small bowls, drizzling each portion with coconut milk if desired and sprinkling with toasted sesame seeds.