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Home » Sides » Mashed Okinawan Sweet Potato

Mashed Okinawan Sweet Potato

Jan 6, 2021 · by Valentina · 28 Comments

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This Okinawan Sweet Potato recipe will wow anyone who tries it. Okinawan purple sweet potatoes are unique and delicious, with a honey-like sweet flavor. This makes for a fun side dish that's excellent with almost anything.Mashed purple sweet potatoes in a black bowl

These mashed purple sweet potatoes are stunning, and they're rich, creamy and delicious!

What is an Okinawan Sweet Potato?


  • Also known as Hawaiian Sweet Potatoes or Hawaiian Purple Sweet Potatoes, these unique potatoes are magenta-purple on the inside, and a creamy beige on the outside.
  • It's believed that these potatoes were brought to the Philippines and China in the 1490s from the Aztecs of South America with the Spaniards.
  • They are thought to have reached Japan in the 1600s, where they were planted in Okinawa—the southern island of Japan—before they were cultivated throughout Japan.
  • Later the purple potatoes found their way to Hawaii where they're now a staple and part of their native menu.
  • As they cook, the purple color of the Okinawan sweet potato becomes deeper and more intense.
  • Not only are these beautiful and incredibly delicious -- they're also full of nutrients. These purple sweet potatoes are prized for their high level of antioxidants, and are said to have 150 percent more antioxidants than blueberries.

several raw beige potatoesThe outer skin is beige, not unlike many other potatoes, including russets.

What do they taste like?


They flavor of an Okinawan sweet potato (Hawaiian Sweet Potato) is mildly sweet with notes of honey.

Slightly more dense than other potatoes, when mashed with a couple added ingredients, the result is super rich and creamy.

partially peeled okinawan potato with japanese knifeThe inside is a magenta-purplish color with streaks of white -- unlike any other potato.

How to Cook Okinawan Sweet Potato


Like other potatoes, these purple tubers can be steamed, sautéed, roasted, baked and mashed.

I love them mashed because I think they make for an incredibly beautiful and vibrant side dish.

one raw okinawan purple potato slied in half

Where to Find Them


You should be able to find them in most Asian markets, and often in larger grocery stores. (They almost always have them at Mitsuwa Marketplace, which has locations in southern and northern CA, TX, IL, and NJ.) You can also order them here.

They are usually available year round.

peeled okinawan potatoes with their peelsEven the peels are pretty!

Ingredients for Mashed Purple Sweet Potatoes

  • Okinawan Sweet Potatoes
  • unsalted butter
  • half and half
  • unsalted butter
  • salt
  • pepper

raw hawaiian purple potatoes cut into chunks with knife

Recipe Tips and Substitutions


  • To make the mashed potatoes even more rich and creamy, use heavy cream instead of the half and half.
  • If you'd like to make a vegan version, substitute the butter and the half and half with about ½ cup of Cashew Cream or a creamy coconut milk.
  • You can mash the potatoes as much or as little as you'd like. I leave a few small chunks, but make them pretty smooth.

water with raw purple potatoes and water with cooked purple potatoesHere are the Hawaiian purple sweet potatoes in water. On the left they're raw and about to be cooked, and on the right, they've just finished simmering for about 15 minutes and are completely cooked.

Look at how the Okinawan potatoes change from magenta when they're raw, to a deep purple color when they're cooked.

That's one of the things that makes these purple potatoes different from others -- most lose their purple color and become dull and/or dark, while these only become more vibrant.

cooked chunks of purple sweet potatoes

I hope you love this recipe!

More purple potato recipes:

  • Purple Sweet Potato Muffins
  • Roasted Purple Sweet Potato Fries
  • Perfectly Baked Okinawan Potatoes
Mashed purple sweet potatoes in a black bowl

Mashed Okinawan Sweet Potatoes

Valentina K. Wein
Rich, creamy and unique, this is a delicious and fun side dish that's excellent with almost anything.
5 from 4 votes
Print
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Japanese, Hawaiian
Servings 4
Calories 213 kcal

Ingredients
  

  • 1½ pounds Okinawan sweet potatoes
  • 2½ tablespoons unsalted butter
  • ¼ cup half and half
  • 1¼ teaspoons sea salt
  • freshly ground black pepper to taste

Instructions
 

  • Cut and add the potatoes to a pot of water. 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.
  • Cook the potatoes. 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 and mash. Strain the potatoes and place them in a medium to large mixing bowl. Use a large fork or potato masher to mash them. (They can be as smooth or as chunky as you'd like.)
  • Add the remaining ingredients and serve. 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. Serve!

NOTES

Calorie count is only an estimate.

NUTRITION

Calories: 213kcal
Keywords great side dishes for meats and stews, recipes with purple sweet potatoes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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Reader Interactions

Comments

  1. Jen

    September 26, 2012 at 4:24 pm

    Looks good to me! I mean . . . really, really good! Beautiful! 🙂

    Reply
  2. 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.
    Thanks!
    KJ

    Reply
    • 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! 😉

      Reply
  3. Steve O'Harrow

    July 29, 2014 at 12:18 pm

    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.

    Reply
    • valentina

      July 29, 2014 at 5:15 pm

      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!

      Reply
  4. Kathrynne

    November 10, 2018 at 6:25 am

    We've been growing Molokai purple sweet potatoes, this is the third year. At first, I couldn't find any recipes, and had a hard time finding a way to cook them that didn't leave them hard and dry. But I've finally found a few ways, and definitely want to try this recipe, thanks so much. Do you think the Molokais would be fairly similar to the Okinawans?

    Reply
    • valentina

      November 10, 2018 at 10:46 am

      Hi Kathrynne, Thanks so much for writing in. I think in the case of this recipe, the Molokiais will work just as well.I haven't worked with them, so I'm not exactly sure of specific differences. I'm going to ask my contact at Melissa's Produce and get back to you with his response. So fabulous that you grow your own Molokais! I love it. ~Valentina

      Reply
    • valentina

      November 18, 2018 at 11:40 pm

      Hello again Kathrynne! I'm reporting back after talking with my produce contact. I was able to get samples of each type and tested them with this recipe. It was fun! The results: The Molokais were in fact quite similar to the Okinawans. The Okinawans were a touch sweeter and smoother with a slightly creamier texture.The Molokais were a cooked into a darker purple than the Okinawans. The both absorbed the cream and the butter in the same way. Both delicious! Hope this helps and enjoy! ~Valentina

      Reply
  5. angiesrecipes

    January 06, 2021 at 7:25 pm

    I adore purple sweet potato...creamy, beautiful and healthful!

    Reply
    • valentina

      January 12, 2021 at 1:55 pm

      Me too! Thanks, Angie. 🙂 ~Valentina

      Reply
  6. Chef Mimi

    January 07, 2021 at 1:49 pm

    Wow! I can definitely say I’ve never seen these potatoes! Purple is my favorite color, so I need to find these! I’d rather have these mashed potatoes than a birthday cake!

    Reply
    • valentina

      January 12, 2021 at 1:57 pm

      I love purple too, Mimi. Such a beautiful and happy color -- and can be calming too. 🙂 I wish I'd rather have potatoes than cake. Much healthier. ~Valentina

      Reply
  7. Eha Carr

    January 07, 2021 at 3:34 pm

    5 stars
    I find it wonderful if a blog visit leads to research and a learning experience. I remembered having eaten purple sweet potatoes in Hawaii but do not recall ever seeing them at my local supermarkets. Well, after a few clicks I have found that common they are not but the on-line market I intend to use this year and occasionally a few others at times seem to supply ! Love the look of them for a change and have them already on my next list !!! As I rarely use any form of cream shall 'play around' with coconut milk or other alike products probably but am looking forwards to the experience . . .

    Reply
    • valentina

      January 12, 2021 at 2:00 pm

      Hi Eha! I love that you've had these in Hawaii, where they're a staple. Hopefully you'll come across them one day where you are. The really are so tasty with the coconut milk, too. I think you'll love it. I hope you enjoy and thank you! 🙂 ~Valentina

      Reply
  8. Marissa

    January 07, 2021 at 4:14 pm

    5 stars
    Purple sweet potatoes are out absolute favorite. SO sweet! But the kind we buy must be a lightly different variety as they have purple skin and flesh. I'll be on the lookout for these!

    Reply
    • valentina

      January 12, 2021 at 2:02 pm

      Thanks, Marissa. There's a Molokai sweet potato -- also Hawaiian, that has purple skin. Maybe that's what you've had. Also delicious! 🙂 ~Valentina

      Reply
  9. David Scott Allen

    January 08, 2021 at 6:20 am

    My favorite thing about these sweet potatoes is that they keep their color when they are cooked. One time, when we did a theme dinner, based around the movie Four Weddings and a Funeral, One of my side dishes was a double mash of the sweet potatoes and regular orange sweet potatoes side by side in a yin and yang pattern . If you know the movie, Gareth says to Scarlett, “Scarlotta! Fabulous dress. The ecclesiastical purple and the pagan orange symbolizing the mystical symbiosis in marriage between the heathen and Christian traditions?” These potatoes were such a hit — the flavor is amazing!

    Reply
    • valentina

      January 12, 2021 at 2:04 pm

      David, that's SO creative -- love what you did with the "double mash." I bet it was incredibly beautiful (and tasty). I loved that movie, and it must have been such a fun movie to cook around. Love the whole thing. 🙂 ~Valentina

      Reply
  10. 2pots2cook

    January 10, 2021 at 7:54 am

    5 stars
    Definitely have to find these ! Looks beautiful !

    Reply
    • valentina

      January 12, 2021 at 2:05 pm

      Enjoy, Davorka! Thank you. 🙂 ~Valentina

      Reply
  11. Jeff the Chef @ Make It Like a Man!

    January 10, 2021 at 8:59 am

    Purple potatoes! I think they would look so great On Easter Sunday.

    Reply
    • valentina

      January 12, 2021 at 2:06 pm

      Thanks, Jeff. Oh yes, so pretty for Easter -- and they would be fantastic with lamb. (Should it happen to be on the menu.) Enjoy! 🙂 ~Valentina

      Reply
  12. Karen (Back Road Journal)

    January 10, 2021 at 10:08 am

    You are right, they do make an incredibly beautiful side dish. If I could find them, I would build an entire meal around them.

    Reply
    • valentina

      January 12, 2021 at 2:07 pm

      Thanks so much, Karen. Hope you see them in your stores soon. 🙂 ~Valentina

      Reply
  13. Kathy @ Beyond the Chicken Coop

    January 11, 2021 at 4:31 am

    5 stars
    The color is stunning! I love how they change color when cooked. I will need to keep my eyes open at our market to see if I can find some of these amazing sweet potatoes!

    Reply
    • valentina

      January 12, 2021 at 2:07 pm

      I hope you see them, Kathy. Enjoy and thanks so much! 🙂 ~Valentina

      Reply
  14. ted

    September 29, 2021 at 10:28 am

    Just discovered these gems at the local Asian market in Cherry Hill, NJ
    The only problem I have is, do I eat them with the regular meal or do I eat them as a dessert. I consider them a delicacy.
    What a great find.

    Reply
    • valentina

      September 29, 2021 at 7:56 pm

      Hi Ted. So happy you found the Okinawan sweet potatoes. I just love their beautiful color. They could certainly make for a unique dessert. Enjoy them with and after the a meal! 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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