09-08-2008, 03:52 AM
Another beautiful day at the beach (and it looked soooo grey on the way out!)
the true secret are the potatos... (gotta come 'n' get them on a gleaning day!) (I have never had this with any other purple sweet potatos... only the ones from the farm we glean... so if you don't glean them...not guarantees!)
anyhooo, for this batch I made this way:
3 gal. cooked gleaned Hamakua coast purple sweet potatos, cubed
2 Maui onions finely diced
2 Keaau yellow peppers diced
mix up & stir in a sweet vinegrette:
1 cup vinegar
3 ish tbsp (heaping with lumps...) sugar
1/4 cup Huli Sauce (or any other thing to give a little extra zing..)
(always try a little drop of the vinegrette, it should still have a little vinegar, but mostly tamed with the sugar... My PPS menter has used sweet pickle juice that has a little more vinigar added, you can also add some mashed fresh ginger for a little more zing...)
The potatos will absorb the vinegrette & have the beautiful pink/dark purple tones, with the confetti of white onion bits & yellow peppers...
the true secret are the potatos... (gotta come 'n' get them on a gleaning day!) (I have never had this with any other purple sweet potatos... only the ones from the farm we glean... so if you don't glean them...not guarantees!)
anyhooo, for this batch I made this way:
3 gal. cooked gleaned Hamakua coast purple sweet potatos, cubed
2 Maui onions finely diced
2 Keaau yellow peppers diced
mix up & stir in a sweet vinegrette:
1 cup vinegar
3 ish tbsp (heaping with lumps...) sugar
1/4 cup Huli Sauce (or any other thing to give a little extra zing..)
(always try a little drop of the vinegrette, it should still have a little vinegar, but mostly tamed with the sugar... My PPS menter has used sweet pickle juice that has a little more vinigar added, you can also add some mashed fresh ginger for a little more zing...)
The potatos will absorb the vinegrette & have the beautiful pink/dark purple tones, with the confetti of white onion bits & yellow peppers...