The holiday season is here, and UH News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.
Candied Okinawan Sweet Potato with Maui Gold Pineapple Compote and Macadamia Nut Streusel is prepared as a side dish for the Salvation Army Thanksgiving luncheon hosted by the University of Hawaiʻi Maui College every year. It was created by UH Maui College Chef Instructor Craig Omori and further developed with the college’s culinary arts students.
Omori said, “This dish is a variation of one that I’ve prepared for my family for Thanksgiving for several years now. The original dish used yams and apples in place of the Okinawan sweet potatoes and pineapple.”
Needed for assembly
- 3–4 lb. cooked purple sweet potatoes
- 4 oz. cold whole butter, cut into ¼ inch thick slices
- 1 cup maple syrup
- To taste—salt
- As needed—spray oil (such as Pam)
- (optional) as needed—mini marshmallows
Sweet Potatoes
Steam or simmer whole sweet potatoes until cooked through. Use a toothpick or bamboo skewer to pierce the potato at its thickest point to determine if it is tender all the way to the center. Cooking time will vary based on the size of the potato but it would typically take 30–45 minutes.
Once potatoes are cooked, allow them to cool, then remove the skin and set aside.
Maui Gold Pineapple Compote
- 16 oz.—fresh Maui Gold Pineapple, peeled, medium dice w/o the core
- 2 oz.—whole butter
- 2 oz.—brown sugar
- ½ t.—cinnamon
- ¼ t.—nutmeg
- Pinch—salt
Method for Maui Gold Pineapple Compote
Melt butter in a small saucepan then add the rest of the ingredients.
Cook over low/medium heat until liquid has reduced and has a “syrup” like consistency.
Macadamia Nut Streusel
- ½ c.—all purpose flour
- ¼ c.—sugar
- ¼ c.—brown Sugar
- ¼ c.—finely chopped macadamia nuts
- ½ t.—cinnamon
- ¼ t.—salt
- 2 oz.—whole butter, melted
Method for Macadamia Nut Streusel
Combine all dry ingredients in a mixing bowl.
Drizzle melted butter over dry ingredients and gently toss with a fork. Avoid overworking the mixture into a paste.
Chill prior to using.
Instructions
Preheat the oven to 350 degrees F.
Spray the inside of a 9×13 baking pan with spray cooking oil.
Slice the cooled sweet potatoes ¼ inch and shingle slices on the bottom of the pan.
Season potatoes with salt and spread pineapple compote over the surface of the sliced potatoes.
Place sliced butter pieces and drizzle maple syrup over sliced potatoes.
Top potatoes with macadamia nut streusel and optional marshmallows if desired.
Bake for 30–40 minutes or until the topping is golden brown.
