In this sweet-savory potato dish, try to use white sweet potatoes, which are less sugary than the orange version. The onions add a lot of flavor with a dash of their own sweetness. This is another simple recipe that we found to be shockingly good. You can serve it as a side to a meal with soup and rice, as they do in Okinawa, or even enjoy it as a snack or a light meal. A staple of the traditional Okinawan diet, sweet potatoes are rich in fiber and essential minerals and vitamins.
2 cups white sweet potatoes, peeled and cut into medium dice
1 cup thinly sliced onion (about half an onion)
1⁄2 cup julienned carrots (about 11⁄2 carrots)
1 teaspoon salt
1 tablespoon vegetable oil
1 cup dashi broth
1 cup chopped scallions, both white and green parts
2 tablespoons soy sauce, plus more if needed
In a large sauté pan, stir-fry sweet potatoes, onion, and carrots over medium-high heat with salt in oil for 2-3 minutes.
Add dashi broth, cover, and lower heat to simmer until potatoes are tender, about 10 minutes.
Turn off heat; add scallions and soy sauce to taste.
Note: For a simpler version of this dish, steam purple, white, or orange sweet potatoes until soft. Toss with 1 tablespoon of vegetable oil, chopped scallions, and a dash of salt.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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