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Mashed purple sweet potatoes in a black bowl
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5 from 4 votes

Mashed Okinawan Sweet Potatoes

Rich, creamy and unique, this is a delicious and fun side dish that's excellent with almost anything.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Japanese, Hawaiian
Keyword: great side dishes for meats and stews, recipes with purple sweet potatoes
Servings: 4
Calories: 213kcal

Ingredients

  • pounds Okinawan sweet potatoes
  • tablespoons unsalted butter
  • ¼ cup half and half
  • 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