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okinawan sweet potatoes

What can be easier than buying, cooking and eating potatoes? This is almost as easy as Costco Rotisserie Chicken and just as easy as pork loin.

Okinawan sweet potatoes keep a sturdy texture. They typically don't go mushy the way the orange ones sometimes do, or mealy the way the white ones do. And they turn a really stunningly beautiful deep eggplant color when they are cooked. Check farmers markets and Japanese grocery stores.

Option 1--Deep Purple
Okinawan sweet potatoes
Option 2--Oven Baked Fries
Okinawan sweet potatoes
Olive oil
Hawaiian salt

Buy sweet potatoes. Wash them. Pierece a few holes here and there with a fork. Microwave on high for about 5 minutes. After that, carefully wrap in foil (they will be hot). Bake in foil at 350 degrees for abotu 45 minutes, or until they can be pierced clean through. I use a skinny bamboo skewer.

Slice and eat. It should be a deep 
purple throughout and the skin will easily peel off.

Directions for oven baked fries 
Peel potatoes and slice into fries. Dump into a bowl and drizzle with olive oil. Don't worry if the potatoes aren't purple. They will turn darker as they bake. Lay fries out in a single layer and sprinkle salt over. Bake at 350 for about 45 minutes. Flip once or twice to brown evenly.
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