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Kō‘elepālau

Camille Naluai


INGREDIENTS:

4 large sweet potato /cooked & peeled
¾ C sugar (or to taste)
1 can coconut milk (Mendonca is preferred, but not nessary)
1 can cream (evaporated milk)

DIRECTIONS:

In a large pot boil sweet potato until soft or well cooked.
Mash right away while still hot; until all lumps are gone and very smooth.
Add coconut milk and cream—blend well—add sugar; mix well.
Eat while it's still warm.
Refrigerate unused portions.