Sweet potato palau gives the archive another chilled root-crop dessert with a very simple ingredient list. It works well beside the heavier coconut puddings because it is soft, purple, creamy, and easy to make ahead.
If you enjoy this style of Pacific cooking, you may also want to try uala maia pancakes, taro coconut pudding.
Ingredients
- 3 large Okinawan sweet potatoes
- 2 tablespoons sugar
- 1/4 cup coconut milk
- 1/4 cup milk
Instructions
- Boil the whole sweet potatoes until tender, then cool them.
- Peel the sweet potatoes and mash them well.
- Gently fold in the sugar, coconut milk, and milk.
- Whip until fluffy and smooth.
- Chill until ready to serve.
Helpful Tips
- Okinawan sweet potatoes give the best color.
- Chill before serving so the texture firms slightly.
FAQ
Can regular sweet potatoes be used?
Yes, but Okinawan sweet potatoes give the traditional purple color and a denser texture.
Is sweet potato palau served warm?
It is usually chilled before serving.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 10 kcal |
| Fat | 0.8 g |
| Saturated Fat | 0.6 g |
| Carbohydrates | 8 g |
| Protein | 1.1 g |
| Sodium | 3.4 mg |
| Cholesterol | 0.5 mg |
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