Tuesday, January 31, 2017

OKINAWAN SWEET POTATO SALAD WITH GINGER SYRUP

                 

 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
cardamom thoroughly.
Add to potatoes and mix.

Garnish with fresh mint just before serving.

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