Living on the Hawaiian islands, we are fortunate to have access to a diverse and abundant supply of sweet potatoes. One standout favorite is the Molokai purple sweet potato, with its striking maroon skin and deep purple flesh—truly a feast for the eyes! These sweet potatoes are delicious simply baked or steamed and lend a rich, creamy texture to baked goods, smoothies, and more.
Since sweet potatoes are rich in starch, it’s important to prepare them in a way that supports your digestion. Incorporating digestive spices can be helpful, and they tend to be especially beneficial for Vata and Pitta types, while Kapha types may want to enjoy them in moderation.
Steaming is one of the easiest ways to prepare sweet potatoes, as well as most other vegetables. Simply place a steaming basket in your pot, add sliced sweet potatoes, and bring the water to a boil. Reduce to a simmer and cook until fork-tender—usually in under 10 minutes, depending on thickness.
Once steamed, they can be sautéed in ghee or mashed with coconut oil, nut milk, and a touch of sea salt or coconut aminos for a nourishing and flavorful dish.
Here's one of my favorite ways to enjoy Purple Sweet Potato >
Creamy Smoothie Recipe
Ingredients
- 1 cup nut milk
- 1/2 Molokai purple sweet potato, cooked
- 1/2 small papaya or persimmon
- 1-2 Medjool dates
- 1 Tbsp Pumpkin seeds
- 1/8 tsp Cinnamon
- pinch cardamom powder and sea salt
Blend on high until well-combined. This smoothie is very decadent and the consistency is more like pudding. Alternatively, pour into a bowl and sprinkle with your favorite toppings such as cacao nibs, coconut flakes, hemp seeds, etc.
