These potatoes sent us on a bit of a ride. You see, they were labeled as yams at the farmers' market and a fellow shopper told us they were ube, as purple yams are known in the Philippines. So we bought them with the intention of making halayang ube, a Filipino jam. But after a bit of research, we discovered they are actually Japanese, or Okinawan, sweet potatoes. (Even more confusingly, these potatoes aren't really native to Japan but rather the Americas!) Now ... what should we do with them? Simply steamed, the potatoes have a mildly sweet, nutty flavor. And the color is quite amazing! Here are a few recipe ideas we've found:
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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