Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Sweet Potato Tapioca Dessert Soup
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- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 367
- Total Fat
- 10 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 0 milligrams
- Sodium
- 162 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 4 grams
- Sugar
- 23 grams
- Protein
- 3 grams
This soup is based on a common Chinese dessert soup, taro sago, which features delightful little tapioca pearls suspended in a creamy blend of coconut milk and taro (and sometimes sweet potato). My version omits the taro but includes two kinds of sweet potatoes—orange and vibrant purple—for a taste and color contrast. Similar to tapioca pudding, this comforting dish can be served warm or cold and makes for a restorative snack in the middle of the day or not-too-sweet dessert at the end of a big meal.
- Level: Easy
- Total: 1 hr 10 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 367
- Total Fat
- 10 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 0 milligrams
- Sodium
- 162 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 4 grams
- Sugar
- 23 grams
- Protein
- 3 grams
Ingredients
Directions
- Bring 8 cups water to a boil in a medium saucepan. Add the tapioca and reduce to a simmer. Simmer, stirring occasionally, until the tapioca pearls are just tender and mostly translucent with a small white dot in the middle, 12 to 15 minutes.
- Remove from the heat and cover with a lid until most of the pearls are fully translucent, 5 to 10 minutes. Drain through a fine-mesh sieve and rinse under cold water. Store in a bowl of ice water until ready to use. If not using within 2 hours, drain the pearls and store in the refrigerator.
- Meanwhile, cover the orange sweet potatoes with an inch of water in a large saucepan and bring to a boil. Reduce to a gentle simmer and cook until tender but not falling apart, about 5 minutes. Drain and set aside. Reserve the saucepan.
- Combine the purple sweet potatoes, sugar and 4 cups water in the reserved saucepan. Bring to a boil and reduce to a simmer. Cook until fully tender, 5 to 7 minutes, then remove from the heat. Transfer the purple sweet potatoes to a blender with a slotted spoon. Add the coconut milk and about 1 cup of the cooking liquid and puree until smooth. Return to the saucepan with the remaining cooking liquid and stir. The consistency should be like a lightly thickened cream soup. Stir in the vanilla and salt.
- If serving cold, refrigerate the sweet potato soup until thoroughly chilled, at least 2 hours. If serving warm, place the saucepan over medium heat until hot but not boiling.
- To serve, divide the drained tapioca pearls and soup among 8 bowls. Stir to loosen and separate the pearls. Top with the orange sweet potato chunks.
