Thanksgiving: Purple Sweet Potaoes

Posted on Thursday, November 10th, 2011

Aloha all,

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. 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. Find all your ingredients here at ‘The Hut’!

Purple Sweet Potatoes

Serves: 4–6


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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Author | shastin

I am an aspiring artist, chef and free-thinker. I am into health, organic local food, nature, art, music, reading, writing etc…:-)

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