Glazed Okinawa Purple Sweet Potatoes

Purple Sweet Potatoes


4 lbs Okinawa Sweet Potatoes

2 lbs Unsalted Butter

1 cup Brown Sugar

4 oz Maple Syrup

12 oz Chicken Stock

2 tbsp Cornstarch

Kosher Salt and Pepper (to taste)



Steps 1-6 may be prepared one day in advance of cooking


1)         Peel potatoes and cut into ¼ inch thick slices.

2)         Melt butter and submerge potatoes into butter and cook at low temperature until potatoes are tender. (THIS METHOD MAINTAINS BRIGHT PURPLE COLOR).

3)         Drain potatoes; season with salt and pepper to taste. Reserve butter.

4)         Combine brown sugar, maple syrup and chicken stock in a saucepot and bring to a boil.  Dissolve cornstarch in a small amount of water and whisk into boiling liquid.

5)         Turn off heat and whisk in 4-6 ounces of reserved butter.  Season with salt and pepper.

6)         Arrange potatoes in shallow baking dish, place glaze over top and cool.  Cover and refrigerate. 

7)         Next day: Preheat oven to 350 degrees.  Place casserole uncovered into oven and bake for 25-30 minutes until brown and bubbly.

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