Ingredients
400 g sweet potato (about 14 oz), 2 eggs.
Seasonings
1 piece of ginger, sugar to taste.
Steps
1. Peel the sweet potatoes, wash and drain them, then cut into large chunks; crack the eggs into a bowl and beat them evenly with chopsticks until smooth.
2. Peel the ginger, then mash it into a paste in a small bowl. Add a little water and stir to combine, then strain out the ginger pulp, reserving only the ginger juice.
3. Place a clean pot over heat, add enough water and bring the sweet potato chunks to a boil over high heat. Skim off any foam, then reduce the heat to low and simmer for about 20 minutes. Pour in the ginger juice and continue cooking for another 30 minutes until the sweet potatoes are tender and soft. Stir in sugar to taste, then slowly pour in the beaten egg and cook until it sets.