The beautiful insides of the Okinawa Sweet Potato. The purple is not only stunning, it is also high in antioxidants. Dr. Oz claimed this the Superfood of 2010.
The roasted sweet potato is blended into the sweet cream. We lose some of the dark purple beauty here.
After it cools in the fridge – it goes for a spin for a soft freeze.
Containers getting ready for the hard freeze. Still a gorgeous color.
My first attempt at Okinawa SP ended up a grey color because of the dark sugars. This time we kept the sugars light or clear. The flavor and color is much better.