The Okinawan diet is comprised of 67 percent Okinawan sweet potatoes. These purple-fleshed sweet potatoes are rich in anthocyanins, powerful blue and purple pigments with antioxidant properties. The rich purple colour has inspired this fusion dish. It follows a classic gnocchi technique, but the purple colour and touch of miso give it an interesting twist paired with leafy spinach and shitakes.
Okinawan sweet potatoes
Okinawan sweet potatoes have a beige skin and a purple interior, but they can be hard to find. A brilliant alternative is a purple sweet potato like Ben Yagi which features purple skin and purple flesh.
Be aware that, in the grocery store, produce with labels like “Japanese yams,” “purple sweet potatoes,” and “Japanese sweet potatoes” can yield vastly different results. Sometimes you’ll find purple skins hiding a white or orange interior. It’s best to ask your local produce manager, if you’re unsure, who may oblige you by cutting into one. The purple flesh will be evident quickly, and the purple colour increases once exposed to air.
