The Ingredients (for 8 servings):
- 1 kg (or 2½ lb) of Okinawan sweet potatoes
- 350 ml (or 1½ cups) of coconut cream
- 30 ml (or 2 tablespoons) of fresh lime juice
- 8 g (or 1½ teaspoons) of salt
- Brush the skins of the potatoes thoroughly and steam them whole for at least 45 minutes (or the equivalent in a pressure cooker) until they are soft in the middle. (I use a bamboo skewer to pierce the biggest one.)
- With a small paring knife, scrape off the skins of the potatoes.
- Cut the potatoes into thick slices.
- Mash or process the potatoes with the coconut cream, lime juice, and salt until there are no large lumps of potato in the mash.
- If necessary, reheat the piele in the microwave before serving.
- The Story:
|Piele Purple accompanies *PC Stout Corned Beef and Caraway Cabbage, also in this blog|
The Okinawan sweet potato is not a true potato, but a tuber in the Convolvulaceae family, a taxonomic category that also includes the morning glory. Its origin is in Central America, and it said to have been brought to Hawai'i by the Polynesians. It has a much lower glycemic index than most potatoes and other tubers despite its sweet taste. Piele is one of the ways that Hawaiians like to prepare this vegetable.