Purple Sweet Potato Jam
This purple sweet potato jam tastes like an Okinawan sweet potato and haupia pie but in a spreadable form. It's super easy and a great way to use up leftover sweet potatoes. Use the purple jam on toast, as a filling for mochi, pop tarts, breads, or other baked goods.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large Okinawan sweet potato (around 10-12 oz)
- 1 13.5oz can of coconut milk
- 1/4 cup sugar
- 1 pinch kosher salt
- 2 tbsp unsalted butter
Instructions
- 1
Wash your Okinawan sweet potato and steam in the microwave for 5-6 minutes or until a fork can easily pierce through the flesh.
- 2
Peel sweet potato and transfer purple insides to a blender or food processor.
- 3
Add sugar, coconut milk, and pinch of salt to the sweet potato. Blend until smooth.
- 4
Transfer blended sweet potato mixture to a large saucepan (the larger the pan, the faster your jam will cook down).
- 5
Bring to a simmer and cook, continuously stirring, until mixture reaches your desired thickness for jam. Remember that it will continue to thicken as it cools down.
- 6
Add butter and mix it into your jam as the butter melts.
- 7
Transfer to a container with an airtight seal and store in the fridge.