Curried Okinawan Sweet Potato Salad
Okinawan sweet potatoes are a staple food in Japanese cuisine. Interestingly enough, Okinawan sweet potatoes aren’t really potatoes at all, but morning glory tubers (?!). They are full off antioxidants, vitamins A, B6, and C, magnesium, fiber, potassium, iron, and copper. Dr. Oz named these tubers the superfood of 2010.
The antioxidant anthocyanin is what gives these vegetables their purple hue, just like it does in blueberries. It’s touted as helping reduce the aging of the brain. So these tubers aren’t only good for body but for the mind as well. Even better, Okinawan sweet potatoes have a rich, sweet flavor that’s a little creamier than other sweet potatoes, which makes them common suspects in local Hawaiian desserts like Okinawan sweet potato pie.
Since sweet potatoes are sweet enough, I’ve created this savory and offbeat but delicious take on the potato salad.
1 lb. Okinawan Sweet Potatoes
¼ cup Greek yogurt or coconut yogurt (for a yummy vegan variation)
¼ cup green onions
2 tbs apple cider vinegar
½ tsp cumin
1 tsp curry powder
1 tsp coriander
sea salt and pepper
cilantro (optional)
Peel, boil, and cube the potatoes. Mix the yogurt and the spices together well with the vinegar in a small bowl. In a large bowl, toss the potatoes with the yogurt mix and the onion. Garnish with freshly chopped cilantro.
You can add more or less curry seasoning to suit your taste buds. Also, a pre-blended curry spice mix works wonderfully as a replacement for the curry, coriander and cumin spice powders. I like Kaiulani Spices Exotic Curry Seasoning. It comes in hot or medium, and it’s available online, or at Down to Earth and Whole Foods.
Domestic Deities 