{"id":2596,"date":"2006-11-02T02:11:49","date_gmt":"2006-11-02T02:11:49","guid":{"rendered":""},"modified":"2025-10-15T13:25:46","modified_gmt":"2025-10-15T13:25:46","slug":"ingredient-for-the-holidays-okinawan-purple-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=2596","title":{"rendered":"Ingredient for the Holidays: Okinawan Purple Sweet Potatoes"},"content":{"rendered":"

Memories of Thanksgiving and Christmas dinner for many, may mean rows of classic dishes from turkey stuffing and pumpkin pie; or it may be a table full of sticky rice, soy-braised short ribs and other Asian-style dishes. Perhaps there are a bit of each. But this year, we’d like to bring the two cuisines together into one fabulous creation with the Okinawan sweet potato—our ingredient of the month for November. It’s a beautiful food that lets us take a traditional American Holiday side-dish and re-create it with an Asian twist. <\/i>
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\nTake a traditional American Holiday side-dish and re-create it with an Asian twist.\n<\/p><\/blockquote>\n

Melody Lan<\/div>\n<\/div>\n<\/div>\n

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Yam I am?<\/h2>\n

There is always the confusion as to what the difference is between yams and sweet potatoes. If you don’t already know, authentic yams are uncommon in the U.S. They come from the genus Dioscorea, while sweet potatoes are from Ipomoea batatas. Here are some distinctive properties in comparison, according to an article published by the North Carolina Cooperative Extension Services:<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Trait<\/strong><\/td>\nSweet Potato<\/strong><\/td>\nYam<\/strong><\/td>\n<\/tr>\n
Scientific Name<\/td>\nIpomoea batatas <\/td>\nDioscorea Species<\/td>\n<\/tr>\n
Plant Family<\/td>\nMorningglory (Convolvulaceae) <\/td>\nYam (Dioscoreaceae)<\/td>\n<\/tr>\n
Plant Group<\/td>\nDicotyledon <\/td>\nMonocotyledon <\/td>\n<\/tr>\n
Flower Character<\/td>\nMonoecious<\/td>\nDioecious <\/td>\n<\/tr>\n
Origin<\/td>\nTropical\/Central America (Peru, Ecuador) <\/td>\nWest Africa, Asia <\/td>\n<\/tr>\n
Historical Beginning<\/td>\nPrehistoric <\/td>\n50,000 BC <\/td>\n<\/tr>\n
Edible Storage Organ<\/td>\nStorage root <\/td>\nTuber <\/td>\n<\/tr>\n
Appearance<\/td>\nSmooth, with thin skin <\/td>\nRough, scaly <\/td>\n<\/tr>\n
Dry Matter<\/td>\n22 to 28% <\/td>\n20 to 35% <\/td>\n<\/tr>\n
Texture<\/td>\nMoist<\/td>\nDry<\/td>\n<\/tr>\n
Flavor Profile<\/td>\nSweet<\/td>\nStarchy <\/td>\n<\/tr>\n
Propagation<\/td>\nTransplants\/vine cuttings <\/td>\nTuber pieces <\/td>\n<\/tr>\n
Growing season <\/td>\n90 to 150 days (120= Jewel) <\/td>\n180 to 360 days <\/td>\n<\/tr>\n
Storage<\/td>\n(Cured at 80 to 86oF) 55 to 60oF <\/td>\n54 to 61oF <\/td>\n<\/tr>\n
Climate Requirements<\/td>\nTropical and temperate <\/td>\nTropical and subtropical<\/td>\n<\/tr>\n
Availability<\/td>\nGrown in USA <\/td>\nImported from Caribbean (not grown in the U.S.)<\/td>\n<\/tr>\n
Flesh color(s) <\/td>\nFrom pale yellow and deep orange to brown and purple<\/td>\nDeep orange\/ red (this denotes an abundance of beta carotene)<\/td>\n<\/tr>\n<\/table>\n<\/div>\n

\nNative to the Old World, the purple sweet potatoes traveled to the New World simply as “potatoes” before what we now associate as a “potato,” the white-fleshed ones used for fries, stews or as a mashed side. When the white-starch tubers were introduced, they were given the same name, “potato”, and the original varieties began to be distinguished as “sweet potatoes”, rather than vice versa.
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\n\"Purple<\/a>\n<\/div>\n
Purple Potato<\/div>\n<\/div>\n

\nIn the United States, firm varieties of sweet potatoes were produced before soft varieties. When soft types began to be commercially grown, there was a need to differentiate between the two. Here’s where it gets confusing: there seems to be two versions as to how the sweet potatoes were mis-labeled. The first explanation is that enslaved Africans had been calling the “soft” sweet potatoes “yams” because they resembled the West African nyami, the Senegalese term for the large starchy African tuber from the Dioscorea family. When cooked, those in the “firm” category remain firm, while “soft” varieties become soft and moist. <\/p>\n

\nThe other more popular story is that in the 1930s, Louisiana farmers chose the word “yam” to set their product apart from the dry-fleshed, pale yellow sweet potato grown in the North, to try to sell more of their sweet potatoes—it was basically a marketing ploy! The name still sticks to this day: In American markets today, “yams” refer to the “soft” sweet potatoes with bright orange meat. The most popular “yam” to date is the Beauregard, which is uniform in size and shape with smooth skin and deep orange flesh. In most cases, when you find something called a “yam” in the markets, it isn’t a real yam, as this type is only occasionally imported from the Carribbean and is, as mentioned above, rarely grown in the continental U.S. However, if you are in search for some, it tends to be sold at Latin-American grocery stores. There are about 150 varieties grown world-wide and yams can grow over seven feet in length.
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\n\"Purple<\/a>\n<\/div>\n
Purple Potato<\/div>\n<\/div>\n

\nNowadays, the U.S. Department of Agriculture requires labels with the word “yam” to be used in conjunction with the term “sweet potato.” Though in trying to dispel confusion, actually adds more to the mis-labeling. <\/p>\n

\nTo sum this all up, sweet potatoes are not yams and vice versa. Sweet potatoes are now cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth. According to 2004 statistics by the FAO (Food and Agriculture Organization of the UN), China is the largest grower of sweet potatoes—it grows 100 varieties of sweet potato and provides about 80% of the world’s supply. Historically, most of China’s sweet potatoes were grown for food but now approximately 60% are cultivated to feed pigs. The rest are grown for human consumption and other products. Some are grown for export, mainly to Japan. But in general, over 90 percent of the world’s sweet potatoes are grown in Asia.<\/p>\n

About The Non-Spuds<\/h2>\n

Now with all this information about the differences between yams and sweet potatoes, we have another rather interesting fact: the yam and the sweet potato are neither part of the same family as the white potato, which comes from the Solanaceae (Nightshade) family. Surprisingly, the sweet potato is closely related to the water spinach—both of which belong to the Convolvulaceae family of herbaceous roots and vines. Also noted above, yams are from the yam family, where there are 600 different species of its kind and this includes the Pilipino ube, a purple yam often mistaken for the Okinawan sweet potato.<\/p>\n

Sweet Potato Focus: The Okinawan Specialty<\/h2>\n

In 1605, the Okinawan potato was introduced to Japan from China. A number of varieties were grown, but the Okinawan purple sweet potato—also referred to as tumai kuru or beni imo—became extremely popular, where the typhoon-resistant plant became the mainstay that rescued many from famine in southern Japanese islands when natural disasters struck. The leafy tops are also cooked and eaten as a nutritious green vegetable, while the purple potato is a favored ingredient for chips, cookies, pies and ice cream.
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\n\"Purple<\/a>\n<\/div>\n
Caramelized Macadamia Nuts<\/div>\n<\/div>\n

\nOutside of Japan, the potato is grown primarily on the Big Island of Hawaii. Okinawan potatoes are often confused with a purple sweet potato variety grown on Molokai that has reddish skin and a dark lavender interior, as well as the Pilipino purple ube. <\/p>\n

\nOk, enough about the appropriate scientific terms, origins and comparisons. What’s so special about the Okinawan potato? When you think of naturally purple foods, the voluptuous eggplant or oval grape is likely to come to mind. But unlike these two, it’s the meat of the Okinawan potato that’s purple, not the skin. The outer layer of the Okinawan sweet potato is ultra thin and light-tan in color. Its flesh is a gorgeous lilac hue with pearly-white veins when uncooked and the scent is reminiscent of fresh-peeled lychee. When cooked, the shade turns a deep plum\/lavender with a light, earthy fragrance. Its flavor profile is creamy, sweet and rich; its texture dense and moist. <\/p>\n

\nOkinawan purple potatoes are an excellent source of vitamin C, dietary fiber and antioxidants. That’s why they’re a particularly healthy food to keep sweet-tooth cravings at bay; plus, they can be easily cooked in a multitude of ways traditional potatoes are prepared—roasted, baked, boiled, fried and et al. The sweet potatoes may be peeled before or after they are cooked. <\/p>\n

\nPurple potato ice cream is a very popular treat in Hawaii and Japan, probably because these roots are easily cultivated on these islands. In Japan, they are also customarily boiled, cut into blocks, mashed and eaten plain. At restaurants, you may also find it combined with fresh grated ginger or sesame seeds. These royal-colored beauties are also fabulous in savory dishes such as breads, tempura, croquettes and stew. Other flavors that pair well with the potatoes include: bourbon, brown sugar, honey, orange zest, pecans and rum.
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\n\"Purple<\/a>\n<\/div>\n
Purple Potato Pie<\/div>\n<\/div>\n

\nIn the U.S., Okinawan potatoes are occasionally grown in California, and may be found in specialty markets on the West Coast—mostly in ethnic markets. When selecting, choose potatoes that are firm and small to medium in size, avoiding those that have wrinkled skins, soft or brown spots, or sprouts. They may range in size from small, thin finger potatoes to large, bulbous tubes. The varied sizes and shapes are due to different weather conditions and factors that limit crop yield, so various grades of potato may be available. Select potatoes that are similar in size for uniform cooking. They must smell fresh and should be crisp when cut open. Due to their high sugar content, store the potatoes in a well-ventilated, dark, dry place and use them as soon as possible. Their quality starts to diminish after 2 weeks. Okinawan sweet potatoes are generally available year-round, but their peak season runs from September through the end of the year.<\/p>\n

Recipe: Asian-Fusion Sweet Potato Pie<\/h2>\n

\nMake this holiday season a little different this year with a special fusion treat—purple sweet potato pie with coconut whipped cream and caramelized macadamia nuts. It’s a simple recipe that gives the classic sweet potato pie a glamorous and palate-pleasing make-over. Can’t find Okinawan sweet potatoes in your local supermarket? Go to the nearest Asian market and don’t be afraid to ask for Japanese sweet purple potatoes. Still no luck? We get ours from Melissas.com. They ship quality produce all over the nation in almost no time so you can have purple sweet potato pie on the table for the holidays or for any occasion that calls for an eye-pleasing and delicious treat. <\/p>\n

\nIf you do a little research on the internet on these purple potatoes, you’ll find a handful of recipes for the purple potato pie and they all vary. We created our own variation that brings out the natural sweetness of the potatoes with a creamy consistency and rich finish that’s matched with other exciting flavors. Feel free to explore your creativity by serving the pie in your preferred way or let guests decide what they want. <\/p>\n

\nSo this year, amaze guests with a completely different kind of sweet potato pie—we’ll call it a fusion Thanksgiving dessert or dish—the beautiful color will be its first wow-factor but the simplicity yet richness of the pie’s flavor combinations will win you more compliments than you may be able to take. You don’t even have to tell them where you got the recipe. It’ll be our secret. <\/p>\n

Asian-Fusion Purple Potato Pie<\/h3>\n

Ingredients<\/strong><\/p>\n