Thursday, November 24, 2011

Bett's Simple Japanese Sweet Potato Yum Balls

Another Thanksgiving recipe offered by my friend Bett in Huelo who I just talked with:

Bett's Simple Japanese Sweet Potato Yum Balls

Sweet potatoes
Lime juice to taste
Salt to taste
Cayenne pepper to taste
Raw coconut oil
Coconut flakes

Cook the sweet potatoes, put in a Cuisinart or other food processor, add lime juice and salt and cayenne to taste and a bit of coconut oil...and if too goopy...add coconut flakes to make texture where can scoop out big spoonfulls and roll into balls in palms of hand and then roll in coconut flakes...and voila!  

Note: There are many ways to cook sweet potatoes. Courtney here likes to throw them whole in the oven and roast at about 325 for about an hour, or until soft. The skin will come off easily. Others may prefer to boil them or steam them and then skin them.



Molokai Sweet Potatoes (I think this is the one with the purple color) will cook to a deeper purple and very rich color.

Note: UH Maui College usually has a Thanksgiving celebration, although I'm not sure where or when.
Also, in Haiku, there is usually a public vegetarian Thanksgiving potluck at Blue Mountain's... I don't have exact details, but if you live on Maui, please ask around.

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