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Okinawa Sweet Potato Casserole
Soon after it was introduced into Okinawa in 1605, sweet potato became the main staple of the Okinawans. Okinawa Sweet Potatoes are tan in color; similar to a russet potato, but once cut open this variety is very different. The inside of the Okinawa Sweet Potato is a bright magenta color; very surprising, yet pleasing to the eye. The Okinawa Sweet Potatoes are also called Japanese sweet potatoes. Enjoy these potatoes baked, roasted, boiled, steamed, candied, scalloped, or mashed.
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- 6 medium Okinawa Sweet Potatoes
- 1 stick Butter, salted
- 3 Eggs, beaten
- 1/2 cup Milk, hot
- 1/2 cup Applesauce
- 1/2 cup Brown Sugar
- 1 pinch Cinnamon, ground
- 1 tsp. Pure Vanilla Extract
- 1/2 cup Pecan pieces
- 6 Pineapple Rings, fresh
- 1/4 cup Brown Sugar/Granulated Sugar Mix
- Preheat your oven to 375º F.
- Boil sweet potatoes in water until tender; peel off skins and mash.
- Add butter and mash into sweet potatoes.
- Add eggs and beat vigorously.
- Add milk, applesauce, brown sugar, cinnamon, vanilla and pecans and stir in. Mix well.
- Pour the sweet potato mixture into a casserole dish large enough for the mixture to have a 1 ½" depth.
- Garnish top with pineapple rings, sprinkle with brown and granulated sugar mix and bake for 25 minutes.
- Finished casserole should be firm and a cake tester when inserted, should be clean.
Nino Salvaggio http://www.ninosalvaggio.com/