Tiani’s Sweet Snack
Okinawa Sweet Potatoes
Coconut milk and minced garlic add flavor nuances that are usually not usually found in your standard mashed sweet potato side dish. I used Japanese sweet potatoes, but if you can find the brilliant purple hued Okinawa sweet potato, you’ll have a feast for the eye as well as the palate.
INGREDIENTS
3 to 4 medium purple Okinawa sweet potatoes
1/3 cup coconut milk, more as needed
2 cloves garlic, minced, more to taste
1/3 teaspoon Hawaiian sea salt, or kosher salt, more to taste
Dash black pepper, more to taste
DIRECTIONS
Gather the ingredients.
Peel and quarter the potatoes. In a medium saucepan, boil in water until tender, about 45 minutes. Okinawa sweet potatoes take longer than regular potatoes to cook, so make sure they are quite soft.
Drain the water and mash with coconut milk. Add more coconut milk until the desired consistency is reached.
Add garlic, salt, and pepper to taste.
As a traditional Kauaian recipe, this is to be served with a little bit of aloha. Enjoy!
