Purple Sweet Potato Salad
3 pounds Okinawan sweet potato
1 cup coconut milk
1/3 cup Pacifikool Hawaiian Ginger Syrup
¼ teaspoon ground cardamom
Chopped mint to garnish
Steam sweet potatoes. Prick with a fork to see if cooked through.
Let cool then peel and cut into approximately ½”
or larger cubes.
Mix coconut milk, Hawaiian ginger syrup, and
Add to potatoes and mix.
Garnish with fresh mint just before serving.