Okinawan sweet potatoes, also known as purple sweet potatoes or beni imo in Japanese, are a special variety of sweet potato (Ipomoea batatas) distinguished by their striking purple flesh. While their skin is typically beige or light-colored, cutting into one reveals a vibrant purple interior due to high concentrations of anthocyanins, the same antioxidant compounds found in blueberries.

Originally from Central or South America like other sweet potatoes, this variety became a staple food in Okinawa, Japan, likely arriving there in the 1600s. The purple sweet potato has since become deeply integrated into Okinawan cuisine and culture, contributing to the region’s reputation for longevity and health.

Nutritionally, Okinawan sweet potatoes are exceptional:

• They’re rich in antioxidants, particularly anthocyanins
• High in vitamin A and vitamin C
• Good source of fiber
• Contains beneficial minerals like potassium and manganese
• Lower glycemic index than regular white potatoes

In terms of taste and texture, they have a mildly sweet flavor with a dense, starchy texture when cooked. The flesh becomes creamy and slightly dry compared to orange sweet potatoes. Common preparation methods include:

• Simply steamed or baked
• Mashed as a side dish
• Used in desserts and baked goods
• Made into chips or tempura
• Incorporated into traditional Okinawan dishes

They can be used in many of the same ways as regular sweet potatoes, though their drier texture makes them particularly good for certain applications like making desserts or being mashed.

Hawaiian Grown