This recipe calls for purple Okinawa sweet potatoes mashed with coconut milk, garlic, sea salt (kosher salt would also be ok to use here), a dash of black pepper and, to top it all off, a dash of traditional Hawaiian aloha, which is essential in any Hawaiian meal. You could, of course, swap out the purple Okinawa sweet potatoes for any kind of sweet potatoes and still have a delicious vegetarian and vegan side dish.
Sea salt is essential to this recipe, or preferably Hawaiian sea salt if you can find it. This recipe for mashed Hawaiian sweet potatoes is vegetarian and vegan, and all of the ingredients are gluten-free.
- 3 to 4 purple Okinawa sweet potatoes
- 1/3 cup coconut milk
- 4 cloves minced garlic
- 1/3 Tsp sea salt, to taste
- Dash of black pepper to taste
Peel the potatoes and boil in water for about 45 minutes, until soft. 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 desired consistency is reached. Add garlic and sea salt (kosher salt would also be ok to use here) and a touch of black pepper, to taste.
Being a traditional Kauaian recipe, this is to be served with a little bit of aloha.
Okinawa sweet potatoes are sometimes called Okinawan potatoes (with an "n" at the end) and also sometimes called just plain Hawaiian sweet potatoes. They look like normal sweet potatoes on the outside but are a vibrant purple hue on the inside.
If you're not lucky enough to live in Hawaii, check out the largest Asian import grocery or gourmet foods grocery store you can find for your best shot at finding these where you live.