This Mashed Okinawan Sweet Potato Recipe will wow your guests for sure! It’s a unique, delicious and fun side dish, that’s excellent with almost anything.These potatoes are as delicious as they are stunning.
Okinawan sweet potatoes are purple on the inside, and a creamy beige on the outside.
I had a few ideas in mind, but I decided on this Mashed Okinawan Sweet Potato Recipe because I was sure it would really show off their lovely color. After all, that’s what makes them extra special.
What are Okinawan Sweet Potatoes?
Grown in Hawaii and Japan, as they cook, the purple color of the Okinawan sweet potato becomes deeper and more intense. It was so much fun cooking them for the first time, to watch this happen.
A regular purple potato — often small with purple skin — though quite tasty, usually becomes darker and dull when cooked. So I wasn’t totally convinced until I actually cooked them.
As you can see from the top photo, these Okinawan Sweet Potatoes do indeed become brighter and even more beautiful.
And not only are these beautiful and incredibly delicious — 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:
I hope you love the Okinawan Sweet Potatoes!
This is not a sponsored post. All opinions are my own.
Rich, creamy and unique, this is a delicious and fun side dish, that's excellent with almost anything.
- 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
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.
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.