A longtime reader who I met when his wife took a cooking class from me, Ken retired to Hawaii several years ago. Recently he wrote to say he thought we needed some Hawaiian recipes in the American Regional Recipes section of The Perfect Pantry, and to help me get started, he sent several locally-published cookbooks. Hawaiian cuisine is really a crossroads of all of the cultures who've settled on the islands: Asian, Polynesian, native Hawaiian, and many former military folks from all around the United States. I've been having a great time reading through the books, marking all of the dishes I want to try. It's almost impossible to get authentic Hawaiian ingredients here in New England; however, many recipes can be adapted to what's locally available, like this one, which calls for Okinawan sweet potatoes. A bit of research taught me that Okinawan potatoes are a particular variety -- with purple flesh! I substituted our regular sweet potatoes, which I know everyone can buy in the market. Make this potato salad several hours ahead, to allow the flavors to blend, and serve it as a side dish with grilled beef, pork or chicken.
Hawaiian sweet potato salad
I used my electric pressure cooker to cook the potatoes; you can boil them on the stovetop in a Dutch oven instead.
Recipe adapted from Hurry Up and Wait: Hawaii's Favorite Recipes for the Pressure Cooker and the Slow Cooker. Serves 4-6.
3 lbs sweet potatoes, peeled and cut into very large chunks
1/4 tsp grated ginger
1 Tbsp fresh lime juice
1/2 cup plain Greek yogurt (I use nonfat)
1/4 cup mayonnaise
2 tsp Dijon mustard
1 Tbsp sweet curry powder
1/2 tsp agave nectar (optional)
1 cup diced celery
1/2 cup diced red bell pepper
Fresh black pepper, to taste
Place the potatoes in the pressure cooker with 1 cup of water. Cook on High Pressure for 3 minutes, then Quick Release the pressure. Remove the potatoes from the cooker and set aside to cool while you make the rest of the salad.
In a large mixing bowl, whisk together the ginger, lime juice, yogurt, mayonnaise, mustard and curry powder. Taste the sauce, and add agave nectar if you'd like it a bit sweeter.
Add to the sauce the diced celery and red pepper. Then, gently fold in the slightly cooled sweet potato. Add a pinch of black pepper.
Refrigerate the potato salad for several hours, or overnight, to allow the flavors to meld. Taste again before serving, and add more pepper or some kosher salt, to taste.
Other recipes that use these pantry ingredients:
Sweet potato curry hummus, from Naturally Ella
Baked curry sweet potato fries, from Joy the Baker
Smashed potatoes with curry sauce, from White on Rice Couple
Curried coconut and sweet potato soup, from Dishing Up the Dirt
Crockpot red lentil and sweet potato soup with curry and coconut milk, from Kalyn's Kitchen
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