Hawaiian Poi Recipe- Sweet Potato Version
A Midwestern version of one of Hawaii's most recognizable foods- this sweet potato poi tastes like sweet potatoes, but with a tang! It's highly nutritious and makes for a great cracker spread or baby food.
Ingredients
- 2 lbs sweet potatoes
- 1 Tbsp fine sea salt or kosher salt
- 1/4 cup 4 Tbsp whey
Instructions
- Preheat the oven to 300 degrees. Poke the sweet potatoes several times each with a fork. Roast about two hours, or until very soft.
- Let the potatoes cool until you can handle them, then peel them and place them in a large bowl.
- Mash thoroughly and add the salt and whey and mix well.
- If you want, use an immersion blender to blend the sweet potato mixture to a smoother consistency!
- Cover the bowl and leave on the counter at room temperature for about 24 hours, then transfer to an airtight container in the fridge.
Notes
- To make poi with taro root (if you can access it!): follow the same directions for roasting and mashing, making sure your taro root is thoroughly cooked. Add the salt and whey and mix thoroughly, then add water to your desired consistency as well.
- To make your whey, you have a couple of options. First, you can extract from plain yogurt: Choose a decent quality, live culture plain yogurt and place two cups of it inside a cheesecloth. Tie the cheesecloth and hang it from a cupboard handle, with a bowl underneath to collect liquid. Let it hang for 4-8 hours, and then put the whey in the fridge. Otherwise, you can easily extract from raw milk: Pour raw milk in a jar, loosely cover it and leave it to sit at room temperature. After 5-7 days, the solids and liquids will have separated. Pour the contents of the jar through a strainer to collect the whey.
Tried this recipe?Let us know how it was!