Let me tell you about my day, the weather, what I dreamed about last night...
Just kidding! Here's some food.


I love purple. I love to look at it. I love to wear it. I also love to eat it. An okinawan sweet potato is the perfect way to get your purple craving satiated.
I wanted to try my hand at kulolo originally but couldn't find any kalo in the supermarkets so I thought sweet potato would be the next best thing. I was not wrong. Best part? It doesn't take 4 hours to cook.

I can see myself making several versions of this pudding because one is not enough. I am gripped by the flavor! This version has a more cake-like texture than kulolo.

Okinawan Sweet Potato And Banana Pudding
Ingredients

  • 2 cups grated okinawan sweet potato. Food processor works great.
  • 2 medium (ripe) bananas, mashed
  • 2 tbs melted butter
  • 1/2 cup packed brown sugar
  • 3 eggs

Directions
  1. Preheat oven to 350F
  2. Beat everything together in a large bowl. Pour into a greased 9x13" baking dish or loaf pan (will take longer to cook)
  3. Bake covered for the first 20 minutes and unovered for another 20 minutes or until the top is golden and the middle doesn't wobble


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