Mashed Okinawan Sweet Potatoes

Rich, creamy and unique, this is a delicious and fun side dish, that's excellent with almost anything.

Course Side Dish
Cuisine Hawaiian, Japanese
Keyword great side dishes for meats and stews
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 213 kcal
Author Valentina K. Wein


  • 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.

Recipe 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.