Hawaiian Sweet Potatoes

 Hawaiian style sweet potatoes

Be prepared - No sugar. No pineapple.
Typically the sweet potatoes are placed in the imu on top of the pig (which has banana leaves covering it) with bananas (in their peels) and covered with leaves for the last few hours of cooking.

3 cubed sweet potatoes
1 banana broken into 6-7 pieces
1/2 c. coconut milk
1/2 c water (put this in the measuring cup you did the milk in, swirl it around and get every last drop of the coconut milk)

1- Place in a crock pot on high for 2 hours. OR Instant Pot (see below).
2- Take out bananas and 1/2 c of the liquid in the crock pot. 

3- Add 1 tsp salt and mash, mixing well. 

4- Blend this back in to the crock pot.
5- It's ready to serve. You can keep it on warm in the crock pot for up to one hour. Serve warm. Enjoy!

Instant Pot Variation

Place first three ingredients directly into Instant Pot - and mix.

1 c water

1/8 tsp Liquid Smoke

3/4 tsp coarse salt (Hawaiian or Pink Himalayan)

Drop these sliced items into liquid directly into Instant Pot:

3 sweet potatoes (cut into 1-2" slices)

2 bananas (cut into large slices)

1- Cook in Instant Pot for 17 min, then do a natural release for 10 min.

2- Pour 1/2 c of liquid into 4 c glass pyrex. Add 1/2 c coconut milk. 

3- Drain remaining liquid into 1 quart glass jar. 

4- With a potato masher, roughly mash sweet potato and bananas in the Instant Pot; adding the water-coconut milk mixture slowly.

5- Add more salt or liquid smoke to taste. Intensity of flavors will increase if stored in fridge and reheated. 

6- It's ready to serve. You can keep it on warm in the crock pot for up to one hour. Serve warm. Enjoy!

• General Directions for Sweet Potatoes in Instant Pot:
• https://garlic-head.com/instant-pot-sweet-potatoes/#tasty-recipes-9004-jump-target 
• 3 sweet potatoes of relatively similar size (scrubbed clean)
• 1 cup water
• Cook Mode Prevent your screen from going dark

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INSTRUCTIONS

1. Place the metal trivet in the Instant Pot and add your 3 cleaned sweet potatoes and 1 cup water. Lock lid onto pot and place release handle into “sealing” position.
2. If your potatoes are under 2 inches in width, place pot on “high pressure” for a 15 minute cook time. If your potatoes are 2-3 inches wide, cook for 23 minutes on high pressure. If your potatoes are larger than 3 inches wide, cook for 30 minutes on high pressure. The pot will preheat and then begin cooking. Be sure not to touch the top of the pot during this process.
3. When cook time is over, let your pot naturally release for 10 minutes. Release valve carefully after 10 minutes and let rest of steam out, if there is some remaining.

Alternate recipe: MASHED SWEET POTATOES 1 1/2 pounds sweet potatoes (peeled and diced) 1 pound manioc, or substitute yucca (peeled and diced) 1 cup coconut milk (warmed) 1 tablespoons freshly grated ginger 2 tablespoons honey 1 teaspoon vanilla extract kosher salt

Add the sweet potatoes and manioc to a large stock pot and add enough cold water to cover by an inch. Place on medium-high heat and bring to a boil. Reduce to a simmer and continue to cook until tender, about 30 minutes. Strain and return to the pot. Using a potato masher, begin to mash the potatoes and manioc. Mix in the coconut milk, ginger, honey and vanilla extract. Season with salt. 
https://www.google.com/amp/amp.timeinc.net/myrecipes/recipe/okinawa-sweet-potatoes