Sweet potato and ginger sweet soup

Peel the sweet potato until the deeper coloured flesh shows, cut off both ends and break it into about one inch chunks with a cut and crack motion.

Toast a one inch knob of smashed ginger in a dry pot for about a minute.

Add the sweet potato chunks and toast with the ginger about two minutes.

Add three cups of water, cover, bring to a boil then drop to the lowest heat and cook 20 minutes, until a piece breaks easily with a chopstick.

Stir in 20 g of dark brown sugar until dissolved.