Tuesday, May 24, 2011
Purple has always been my favorite color. To me, everything looks and tastes better when it's purple. So I was thrilled to discover that two Hawaiian staples glow with a lovely violet hue. Poi, or mashed taro root, plays a major part in any truly Hawaiian meal but the Hawaiian sweet potato, called uala, comes in a close second. Also referred to as the Okinawa sweet potato, I saw them grace tables mashed, in soups and my favorite, in a pie.
Growing up, sweet potato pie was the finale for all holiday meals, which was of course, my favorite part. So imagine my excitement when I gazed at my beloved dessert drenched in a vibrant version of my favorite color. I almost forgot to eat it, I was so busy staring at it. The pie was covered in another Hawaiian favorite, haupia or coconut pudding. The flavor was smooth, delicate and only slightly sweet.
Filled with antioxidants, Hawaiian sweet potatoes pack a powerful nutritional punch with a low glycemic index and more antioxidant activity than Vitamin C or E. Basically, this means that downing lots of purple pie is good for you. I think I ate a piece every day I was on Kaua'i and I believe I'm much stronger from it. Either that or the purple has gone to my head...