Beni-imo Purple Sweet Potato Paste
Beni-imo is the word for purple sweet potato in Okinawa. If you have been in Okinawa for a bit, you’ll know about these little tarts shown below. ‘Beni-imo taruto’, or beni-imo tarts, are the most well-known Okinawan souvenir. Imo (pronounced ee-moh [e as in eat]), or potato, was a large part of the Okinawan diet for centuries. Rice is difficult to grow in this subtropical environment and people depended on potato varieties as the staple in their diet. Now I am not saying beni-imo is the key to longevity, but Okinawans are some of the longest living people in the world…Anyways! This recipe shows you how to make the paste which you can squeeze on top of little tart crusts, large pie crusts, cookies, cakes, and other desserts.
Materials
- Food Processor or Hand Mixer
- Peeler
- Knife
- Saran Wrap
- Microwave-safe Bowl
- Plastic Ziploc Bag
- Scissors
Ingredients
| Beni-imo (Purple Sweet Potato) | 300 Grams |
| Unsalted Butter | 70 Grams |
| Nama Cream (Whipping Cream) | 70 mL |
| Sugar | 30 Grams |
Cooking Instructions
1. Peel the beni-imo potatoes.
(What around 300 grams of Beni-imo looks like)
2. Cut the purple potatoes into 1 cm or about 1 inch wide pieces, put them in a heat-resistant bowl, cover the bowl with saran wrap, and heat them in the microwave for about 5 minutes at 600W until they become soft.
3. When it is cooled down, put it in a food processor or mix with a mixer.
4. When it becomes a paste, add the remaining ingredients and mix again. Add more sugar to adjust sweetness and cream if potatoes are still dry.
5. Place the paste in a plastic ziploc bag, cut off a corner, and squeeze on to a dessert of your choosing.
