Aloha everyone,
In honor of Thanksgiving I would like to share with you my simple and delicious sweet potato recipe. This recipe uses Okinawa purple sweet potatoes, ginger, cinnamon and coconut milk to give it a sweet and creamy consistency—perfect for Thanksgiving, or anytime. For those of you living on the mainland check your local health food store, or fresh produce market and ask if they have Okinawa Sweet Potatoes. I'm sure someplace carries them cause they are soooo delicious!
To make it easier, try making the potatoes a day or two beforehand and then just heat them up in the oven right before you serve Thanksgiving dinner. Wishing you all many blessings to be thankful for!Purple Sweet Potatoes
Serves: 4–6
Ingredients:
3 large Okinawa sweet potatoes
1 can organic coconut milk
1-3 teaspoons ginger powder
1-3 teaspoons cinnamon powder
1-3 tablespoons coconut oil (optional)
Wash potatoes, poke several times with fork and place on cookie sheet. Bake in the oven at 350 degrees for 30 to 50 minutes until well done and soft when poked. Remove from oven and allow to cool for a few minutes. When cool enough to handle remove skins and place in large mixing bowl. Add can of coconut milk, spices and coconut oil and stir. Mash with fork as you go until potatoes are smooth. Serve an enjoy.
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