Ginataang is a delicious recipe made with sweet potatoes, purple sweet potatoes, taro root, and coconut milk. Plus the fun addition of tapioca pearls. We lightened up the amount of sugar that is typically used and I used raw sugar to make this a more clean eating style recipe.
- 1 medium-large sweet potato, peeled and diced bite-sized
- 2 small or 1 medium purple sweet potato(es), peeled and diced bite-sized
- 2 – 3 taro root, peeled and diced bite-sized
- 1 can coconut milk (or sub coconut cream for an even creamier consistency)
- 1 can’s worth water (use can from coconut milk)
- 1/3 cup raw sugar
- 2 tablespoons cup quick-cooking tapioca granules
- In a medium pot or dutch oven, stir coconut milk, water, and sugar to combine. Turn heat to medium and bring to a boil. Continue stirring until the sugar dissolves.
- Add potatoes and taro root, reduce heat to simmer. Stir occasionally.
- After 6 minutes, add tapioca granules and stir to combine.
- Continue cooking until potatoes are tender, stirring frequently, about 6-9 minutes more (12-15 total cook time).
- Serve and enjoy!
Note: Keep the diced sweet potatoes and taro root in a bowl of water to keep them from turning brown.
Note on the coconut milk: If you use light coconut milk, you may need to use two cans instead of one can plus the water. Light coconut is already much less concentrated. But play around and adjust to your taste. 😉
Note on Taro Root: I read online that cutting raw taro root may irritate your skin. So you may want to use gloves while you prepare them.
Important on Taro Root: Raw taro root is toxic, so be sure to cook it before eating!