Fresh Okinawan Purple Sweet Potatoes

Okinawan Sweet Potatoes with Violet-Purple Flesh

Fresh Okinawan sweet potatoes, also called Hawaiian sweet potatoes or uala, have buff-colored skin and vivid violet-purple flesh. When fully cooked, they develop a mildly sweet flavor and dense, creamy texture that works in both savory dishes and desserts.

Ways to Cook

• Bake or roast whole until completely tender
• Boil or steam for mashing and purées
• Cut into cubes or wedges for roasting, grilling, or frying
• Use in breads, pies, cakes, puddings, and other desserts

Storage and Preparation

Store whole sweet potatoes in a cool, dark, dry, well-ventilated place. Avoid refrigerating them raw, as cold temperatures can affect texture and flavor. Scrub well before cooking and allow enough time for the dense flesh to become tender.

Fresh roots naturally vary in size, shape, skin tone, and interior color. Available in 1 lb, 3 lb, and 10 lb options.