I made some steamed beni imo and was feeling ho-hum about mashed beni imo or a soup. I wanted something crunchy, like roasted beni imo or beni imo chips, but I don’t have a real oven. We only have a fish grill, which works great for… um… fish. And nothing else. So, I made sweet potato cakes in a pan.
These can be made with any ol’ variety of sweet potato. Beni imo is my fav, it’s local, and that’s what I had in my pantry. I went with Indian spices, but it’s a pretty flexible recipe, so use whatever strikes your fancy. Garam Masala is a combination of roasted spices. If you don’t have this on hand, I have a recipe for it here! It will only take a few extra minutes and is totally worth it. Plus you can store it for several months. Continue reading →
Beni imo may be my most favorite thing about living on Okinawa. Seriously, I love this ‘tater! It’s like a sweet potato, but has lovely vanilla notes. AND IT’S PURPLE! It’s really exciting to cut into one of these beauties. The color is just so intense and somehow unexpected every time.
Last thanksgiving, I turned these into a sweet potato soufflé, which is tradition in my family. I also got a little daring and made a side dish with beni imo, Okinawan brown sugar and pineapple bits. I’ve made a Thai-inspired beni imo soup. You can use it anyway that you would use a sweet potato. They occasionally find their way into a curry, but I really like to let the color shine alone, like in this recipe. Continue reading →