Mashed Okinawan Sweet Potatoes

These potatoes are as delicious as they are stunning.

As excited as I was to learn all about rambutans from Melissa’s Produce last week, I was even more thrilled to be introduced to these gorgeous and intriguing Okinawan sweet potatoes.

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.

Mashed Okinawan Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 15 minutes

Active Work Time: 15 minutes

Serving Size: Serves 4

Recipe

1-1/2-pounds Okinawan sweet potatoes

2-1/2 tablespoons unsalted butter

1/4 cup half and half

1-1/4 teaspoons sea salt

Freshly ground black pepper to taste

  1. Fill a medium-sized stock pot with cold water.
  2. Peel the potatoes and cut them into large chunks (approximately 2 to 3-inch chunks). Add them to the pot with the water as you go.
  3. Place the pot over high heat and bring to a boil. Reduce to low and simmer, uncovered, until the potatoes are tender (they should easily slide off fork prongs), about 15 minutes.
  4. Strain the potatoes and place them in a medium to large mixing bowl. Use a large fork or potato masher to purée them.
  5. Add the butter as soon as possible so that it melts into the hot potatoes. Then add the half and half, salt and pepper, and mix only until everything is incorporated.

Notes

Again, you should be able to find Okinawan sweet potatoes in most Asian markets -- however, if don't see them, you can order them here.

http://cookingontheweekends.com/2012/09/mashed-okinawan-sweet-potatoes/

This is not a sponsored post.  All opinions are my own.

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Comments

    • valentina says

      Hi Katherine,
      Most Asian markets should have them — and I’ve heard the SM Farmers Market on Wednesdays has them. Otherwise you can order them here. Wish I could have them in Japan, too! ;-)

  1. Chatty Charles says

    I live in Hawaii and these are for sale everywhere. I’m excited to try this recipe, I’m going to sub coconut milk for 12-12. Yummy

    • valentina says

      I bet the coconut milk will be delicious. Hope you enjoy So awesome they are so readily available there! :-)

  2. says

    We live in Honolulu and my wife grows Okinawan sweet potatoes in her garden. She planted them last summer and we watered them for a while. Then it looked like nothing was happening. We’ve had a wet spring and early summer this year, however. So a few days ago she went out to the potato patch and what did she find? A couple of dozen Okinawan sweet potatoes, some as big as a small football. Last night she fried up the potato greens Vietnamese style – very tasty. Now we’re going to try your recipe. But in Hawaii, we usually use coconut milk instead of half-&-half. Works well if you have a coconut tree in your yard or your neighbor will give you some of theirs. Or you could always go to the store, but that’s always “last resort” if you live in The Islands.

    • valentina says

      I love it! I bet it would be delicious with the coconut milk. (Wishing I had a coconut tree!) And cooking the greens sounds wonderful. I was in Hawaii just a few weeks ago, on the Big Island — it was amazing and I ate the best Mahi Mahi of all time. I’ll be writing about everything I ate on the trip soon. Thanks for visiting my site and trying the recipe. Hope you enjoy!

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