Okinawan sweet potatoes, otherwise known as purple sweet potatoes, are a staple of local Hawaii cuisine and a superfood! Just one cup of the Okinawan sweet potato packs in lots of fiber, vitamin A, and potassium, in addition to containing no fat. This Okinawan sweet potato recipe is perfect for any gathering.
Hawaii Okinawan Sweet Potato Recipe:
3 Okinawan sweet potatoes
4 tablespoons of melted butter or coconut oil
Hawaiian “Alaea” Salt (a.k.a Red Clay Salt) – may substitute with sea salt
1. Clean and prick the sweet potatoes with a fork. Boil the sweet potatoes until soft, about 30-40 minutes.
2. Let them cool, and then peel. Cut into small wedges, about 2 inches long.
3. Toss the potatoes in half of your melted butter or coconut oil, and bake on 400 degrees F for 15-20 minutes, until crispy.
4. In a small saucepan, add your remaining butter or coconut oil and add lime zest and lime juice. Mix together well and heat until the lime zest is fragrant.
5. Drizzle the lime butter over the potatoes and sprinkle your salt on the top.
6. Serve warm, with additional lime slices over the top.
Share your favorite Okinawan sweet potato recipe in the comments!