I made this dish with the sweet potatoes that my eldest son dug up.
Wash off any remaining soil from the potato, slice into 1.5cm thickness and soak in water.
Drain and transfer into a pot. Add the ingredients.
Cover with a lid and cook on low heat until tender.
Once the potatoes are soft, remove the lid, cook down the sauce in an uncovered pot until thickened. Don't overcook and leave some sauce.
Once the sauce is thick and starchy, turn off the heat and cool. This allow the sweet potatoes to absorb the honey salt flavour!
Serve on a plate and spoon over the sauce. You could adjust the amount of ingredients for extra sauce. My children like the sauce more than the sweet potatoes.
Story Behind this Recipe
I was bored of just sweetened sweet potatoes and I tried adding salt and it worked! The flavour is strong so even my husband who dislikes sweetened potato dishes enjoys this.
It's important to keep the heat at the lowest temperature to allow the sauce to penetrate the sweet potato. Cook the sweet potatoes skin on to avoid mushiness. Avoid overcooking or else it'll become too salty. You can eat it while it's still warm, but it's better once cooled as the sauce would have time to penetrate the sweet potatoes.