Roasted Okinawan Sweet Potatoes
Roasted Okinawan Sweet Potatoes are a tropical delight, blending creamy textures with a subtle sweetness. The vibrant purple hue and caramelized flavor make them a colorful and nutritious addition to any meal, bringing a taste of Okinawa to your kitchen.
Ingredients
- 4 medium-sized Okinawan sweet potatoes scrubbed and halved
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp cinnamon optional
- Zest of 1 lime
- 1 cup coconut milk optional, for mashing
- 1 tbsp honey optional
- Fresh cilantro for garnish
Instructions
Prep and Season Potatoes:
- Preheat your oven to 375°F (190°C). Scrub the sweet potatoes clean, then slice them in half lengthwise. Place them on a baking sheet, cut side up. Drizzle with olive oil, and sprinkle with sea salt, pepper, and cinnamon (if using).
Roast:
- Roast the potatoes for 30-35 minutes until tender and caramelized. The interior should be fork-tender, and the edges slightly crisp.
Mash (Optional):
- For mashed sweet potatoes, scoop out the roasted flesh into a bowl. Add coconut milk, honey, and lime zest, then mash until smooth.
Serve:
- Arrange the roasted or mashed potatoes on a serving plate. Garnish with fresh cilantro and additional lime zest for a tropical touch.
Pairing Suggestions:
- Pair the potatoes with grilled fish or chicken, or serve alongside leafy greens like kale or Swiss chard.
Notes
- Versatility: These sweet potatoes can be served whole, mashed, diced, or pureed.
- Leftovers: Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Spice Pairings: For extra flavor, add warm spices like nutmeg or ginger, or savory ones like thyme and paprika.