Peel and wash the sweet potatoes, then cut them into your preferred size.

Put water in a pot over medium heat. Add the sweet potatoes and brown sugar. Once it starts boiling, add salt and palm sugar. Continue simmering until the liquid reduces by half. Lower the heat, add lemon juice, and skim off any foam. Be careful not to let the bottom burn.

Simmer on low heat until the liquid thickens and the sweet potatoes are cooked, then turn off the heat.

If you like coconut cream topping, heat coconut cream with a pinch of salt. For a thicker consistency, add a little rice flour. (But today, I just poured it from the box for convenience 😅😅)