Description
A creamy and vibrant roasted mash recipe made with Okinawan purple sweet potatoes, highlighting their natural sweetness and deep cultural roots.
Ingredients
2 large Okinawan purple sweet potatoes
1 tbsp olive oil
¼ tsp sea salt
Coconut milk (optional)
Instructions
1. Preheat oven to 400°F (205°C).
2. Scrub the potatoes clean, pat them dry, and poke each one a few times with a fork.
3. Place on a baking tray lined with parchment and roast for 45–50 minutes until tender.
4. Once cooled, optionally peel and mash them with oil, coconut milk, and salt.
5. Serve as a side dish or build into other recipes like pie, soup, or gnocchi.
Notes
Substitute Okinawan sweet potatoes with Hawaiian or Stokes variety if needed.
Optional: use avocado oil or unsalted butter instead of olive oil.
For added richness, blend in oat or almond milk.
Roasting rather than boiling helps preserve color and enhance sweetness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Sides
- Method: Roasting
- Cuisine: Okinawan / Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: okinawan purple sweet potato, plant-based, vegan, antioxidant, healthy side, roasted mash