Okinawan Sweet Potatoes
These Okinawan Sweet Potatoes looks nondescript, right? Wrong.
(Come on, you knew that was coming.) Cut these sweet potatoes open and you get lovely rings of pale and dark purple.
I haven’t been this captivated by the color of a food item since the Red Pummelo.
After peeling this variety of sweet potato, I like to cut it into half-inch pieces, place it in a bowl, and cook it in a microwave for about four minutes. Before you eat it this way, though, I have a warning if you value not choking on your food and especially if you don’t have anyone nearby (I’m talking in the same room) who knows the Heimlich maneuver: have a glass of water or some other beverage handy. Because this Okinawan Sweet Potato is pretty starchy (and delicately sweet) and can be painful to eat otherwise. (Yes; been there, done that. Lived.)
Now, I would be remiss if I don’t tell you something else. This Japanese sweet potato is relatively pricey. Around these parts, it costs about $2 to $3.49 a pound, considerably more than the $1 or so a pound for a common sweet potato variety.
Japanese pumpkin, Kobocha, is also verrry dry. I guess all starchy things are.
What do you think about Konnyaku? It’s made from Japanese mountain yams I think. It’s pretty (VERY) flavorless but I like adding it to Oden soup or getting the noodle version, you can make a stir fry. It’ll absorb whatever flavors you combine with it, just like tofu. Except that Konnyaku is more of a jelly consistency. There’s a white kind and a grey kind with a bunch of black specs in it. I prefer the grey one, probably mostly because of familiarity. It’s the one that I’ve had most.
Lian: I tried kabocha squash for the first time not too long ago and liked it a lot. I found it very dry as well (more so than this sweet potato). I don’t think I’ve ever seen konnyaku. Hmm, I’ve never had oden soup before, either. Thanks for introducing me to new things.
- Cindy
I have never had an Okinawan Sweet Potato, but I love regular sweet potatoes and purple is my favorite color. Therefore, I feel I must try this awesome combination!
Stacie: Okinawan Sweet Potato really is a lovely purple shade, which only deepens in color once it’s been cooked. Wow, I can’t believe how much I’ve gone on about this stinkin’ root vegetable. Anyway, if you have an Asian (more specifically, Japanese) market near you, try looking for it there.
- Cindy
My mom’s from Okinawa and about two months ago while out with her and her friend (a local grocery store was having a Japanese Food Fair) and saw these in the produce area.
They both passed on them as they were too expensive — that’s what they said anyway. They both sighed and waxed nostalgia over these things. It was amazing to see. I was very surprised my mom didn’t buy at least one.
Bianca-san
Bianca-san: Yes, these sweet potatoes are relatively expensive. I had a friend try them for the first time recently, and she loved them. She peeled, sliced, and cooked them in the microwave like I did, but she also added butter and brown sugar. The next time I splurge on these, I’m going to try it that way.
anyone know of major stores that carry them? im in washington state. please let me know. yankeeryu@comcast.net
I don’t know about Washington state, but Berkeley Bowl West in Berkeley, California does indeed carry them. I tried Whole Foods Market here and they didn’t have them.
Bobbe: Thanks for the information. I do appreciate it when readers let me know what’s available where, especially for the lesser-known items.
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