How can I choose the best sweet potatoes OKINAWAN?

Okinawan sweet potatoes are purple relatives of more common orange sweet potatoes and were first cultivated to Japanese prefecture Okinawa. These tubers have a thin, light tan to brown skin and sweet, starch, clearly purple meat used for sweet and salty meals. The best sweet potatoes OKINAWAN are small to medium sizes with solid texture and smooth, unpacked skin. Avoid samples with soft spots, dark brown color or visible sprouts. You can bake or cook these unusual tubers for consumption or use them in wheelers, tempura and meat. While the sweet potatoes Okinawan look a lot like a Philippine UBE or purple yarn, they are not related and have a sweeter taste. You can identify these tubers on Asian markets or special grocery stores at a weak purple shade that shows through a thin skin area or searching for broken tubers that have a purple center. Do not confuse them for sweet potatoes on purple skin thatThey have white meat and are less sweet.

Look for sweet potatoes between the size of the fingers and about 1 pound (0.5 kg), as larger samples can be hard and woody. These Japanese purple potatoes should have smooth, unpacked skin without darkening or coloring and solid structure. Soft spots or darkened areas may indicate beach, even in a sweet potato that appears to be the sound of the outside, while the sprouts on the surface produce a less attractive tuber with reduced sweets. Choose sweet potatoes of similar size for even cooking and store them for no more than two weeks on a dark, dry, well -ventilated position.

Like other sweet potatoes, the Okinawan variety is unstable when it is raw and must be cooked, roasted, roasted or grilled before consuming. When you finish boiled, Okinawan Sweet potatoes have a fine fluffy texture with thin, flexible skin that can slightly crispá if it is baked. Meat can be eaten with butter, coconut milk or other spices or removed from the skin for use in suffles, mashed potatoes and castles. OKINAWAN sweet potatoes are often consumed with meat, so -called greenery or onions. These naturally sweet tubers also work well in cakes, puddings and other desserts, especially in combination with traditional Asian flavors such as coconut or ginger.