roasted okinawan sweet potato wedges

coconut milk • shredded coconut • cinnamon makes 4 to 6 servings Once in Oahu, Hawaii, I stopped by a supermarket to pick up some light snacks to take to the Hanauma Bay Nature Reserve. In the deli, I spotted some beautiful purple potatoes bathed in coconut milk. They were delicious and went well with the fresh fruits, carrots, nuts, hummus, and crackers. After that, I started to notice Okinawan sweet potatoes everywhere on the island—farmers’ markets, grocery stores, restaurants. This simple and delicious recipe is inspired by that beachside snack. It can work at any meal or as an appetizer or snack.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot over high heat, bring 3 quarts water to a boil. Add 2 tablespoons of the salt. Gently slide in the sweet potatoes, cover, remove from the heat, and set aside for 1 hour. Drain the sweet potatoes in a colander and set aside for 30 minutes to dry.

Step 2

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 3

In a large bowl, combine the sweet potatoes, coconut oil, and the remaining ¼ teaspoon salt and gently toss to coat. Gently transfer the sweet potatoes to the prepared baking sheet and spread in an even layer. Roast until tender, about 50 minutes, turning the wedges a few times to ensure even cooking.

Step 4

While the sweet potatoes are roasting, combine the coconut milk and sugar in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring constantly to prevent the mixture from boiling, until the liquid has reduced by roughly half, about 30 minutes.

Step 5

To serve, place the sweet potato wedges in a serving dish and pour the coconut milk over them. Sprinkle with the shredded coconut and cinnamon and serve.

Step 6

“Over the Rainbow” by Israel Kamakawiwo’ole from Alone in IZ World