These potatoes are as delicious as they are stunning.
Okinawan sweet potatoes are purple on the inside, and a creamy beige on the outside.
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.
- 1-1/2-pounds Okinawan sweet potatoes
- 2-1/2 tablespoons unsalted butter
- ¼ cup half and half
- 1-1/4 teaspoons sea salt
- Freshly ground black pepper to taste
- Fill a medium-sized stock pot with cold water.
- 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.
- 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.
- Strain the potatoes and place them in a medium to large mixing bowl. Use a large fork or potato masher to purée them.
- 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.
This is not a sponsored post. All opinions are my own.