These potatoes are as delicious as they are stunning.
Okinawan sweet potatoes are purple on the inside, and a creamy beige on the outside.
As they cook, their purple color becomes deeper and more intense.
And not only are these beautiful and incredibly tasty — they’re also full of nutrients! Okinawan sweet potatoes are prized for their high level of antioxidants, and are said to have 150 percent more antioxidants than blueberries. (Oh my!)
You should be able to find Okinawan sweet potatoes in most Asian markets — they’re in season now. They were a highlight to my dinner party over the weekend, and I’m hoping they’ll be a hit at your gathering this weekend!
Remember, if you follow Cooking On The Weekends all week, we’re building up to an outstanding entrée for the weekend: Muscato Grape-Shallot Pork Chops with Mashed Okinawan Sweet Potatoes and Citrus Steamed Asparagus.
This is not a sponsored post. All opinions are my own.