The Okinawan (purple-fleshed) sweet potato is a nutritional powerhouse with 150% More antioxidants than blueberries. It is believed to have anti-aging properties due to the presence of a high number of antioxidants and DHEA.
This purple-flesh sweet potatoes is locally grown and available during the dry season.
To utterly enjoy this superfood, make it into this creamy and delicious mash;
- 500g pounds Okinawan sweet potatoes
- 2½ tablespoons unsalted butter
- ¼ cup cooking cream
- 1¼ teaspoons sea salt
- Freshly ground black pepper to taste
- 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!