Mashed Okinawan Sweet Potatoes

by valentina on September 26, 2012

Post image for 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


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.


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.

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

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{ 6 comments… read them below or add one }

Jen September 26, 2012 at 4:24 pm

Looks good to me! I mean . . . really, really good! Beautiful! :-)


KJ September 27, 2012 at 11:34 am

We loved these when we lived in Okinawa. But where to find them in SC????
I would LOVE to know.


valentina September 27, 2012 at 4:47 pm

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! ;-)


Jeanne @JollyTomato September 27, 2012 at 4:51 pm

LOVE these! I just cannot get enough of this beautiful purple color. Can’t wait for the pork chop course! ; )


Laura Dembowski October 1, 2012 at 3:56 pm

I have been looking for okinawan sweet potatoes forever. They are so pretty and would make a great side dish for just about anything. Thanks for sharing a link to buy them!


valentina October 1, 2012 at 4:00 pm

You are so welcome, Laura! I agree — they’re so pretty! :-)


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