Beni-imo Wedges
Monday, August 29, 2011 at 11:34AM | 4 Comments 
Tonight Brandon grilled us steak and I was in charge of the potato – the beni-imo (Okinawa purple sweet potato) to be specific. We both really like sweet potato fries, so I decided to try making beni-imo wedges. While in Okinawa, consume as much beni-imo as possible, right?
I found a recipe online for sweet potato wedges and followed their directions for preparing the pan, the temperature, and the time. I drizzled the EVOO on the pan, sliced up the 2 potatoes (with Brandon’s help on the second one – it was a tough bugger), and drizzled a bit more EVOO over the wedges. Popped them in a 400 degree oven for 30 minutes. The result was a bit dry outside, but a yummy, rich inside!
Just look at all that wonderful, beni-imo goodness!!!
We split them open and added a sprinkle of salt. So good! And Brandon grilled my steak to absolute perfection – still mooing a bit, but plenty cooked. Yummy!!!
Next time I think I’ll try to toss the wedges in EVOO and salt before cooking so we don’t have to add it afterwards, but overall, a very fun, delicious dinner!
Reader Comments (4)
OISHISO
Does ben imo have any nutritional value? Is it just a starch like our potato? I'd try that, just not squid! ;) BTW, get a sharper knife!! My cutco goes through anything!! :D
Get yourself a roasting tin, wedge up the potatoes, toss in the tin with a bit of olive oil and some rosemary and salt, then stir to coat. Pop in the oven, then turn over the potatoes every 20 minutes or so until done. I've also cooked them up in a deep sided glass roaster type thing, anything with a flat bottom and deep sides. The deep sides make it easier to turn them, and you don't end up with so many on the floor. :)
Megu,
They were very oishi!
Aunt Amy,
I imagine the nutritional value of beni-imo is the same as a regular sweet potato. Brandon cut through the second potato without any problem. I think next time I'll try cutting them on our table, since it's lower than the counter tops...hoping I can get better leverage that way.
Mel,
Thanks for the tips! I'll have to give that a try!
Love,
Arielle