Okinawan sweet potatoes are a tuber in the morning glory family. They have a white-purple flesh with a distinctive taste. These potatoes are a staple of Hawaiian and Japanese cuisines and are dense with nutrients and richly complex in flavor. Sweeter and earthier than other varieties, these potatoes should be cooked slowly to maximize the taste. The bright magenta flesh will darken into deep purple when cooked. Okinawan sweet potatoes are similar to ube in color and flavor.
Uses: Cook whole in simmering salted water until a toothpick pierces easily. Cover with aluminum foil and roast slowly in the oven or over hot charcoal.