Okinawan Sweet Potato - 2 lbs.
96%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaYou’ve never had a sweet potato like this! Hawaiians once cultivated nearly 200 different varieties of sweet potato. Most have been lost to history, but this beautifully vibrant purple uala (sweet potato) is still a favorite side dish. The mild flavor and starchy texture make it a great partner for rich and salty dishes like Lau Lau or Kalua Pig – simply reheat and serve!
Highway Inn is a Hawaii icon, renowned for serving up traditional Hawaiian specialties since its 1947 founding by Seiichi & Nancy Toguchi. During World War II, the Toguchis and their three children were forcibly moved to Japanese Incarceration Camps. Seiichi mastered his culinary skills while working in the camp’s mess hall, and in 1947, after returning home to Hawaii, he opened Highway Inn. Crowds soon began to line up for a taste of Toguchi’s cooking, and they haven’t let up since. Highway Inn is today owned by Seiichi & Nancy’s grandchildren, and the menu hasn’t changed much since those early days.
This package serves 4 people and includes 2 lbs. of Okinawan Sweet Potato
- Garnish not included
Add On Options Include
- Raging Volcano Hot Sauce – Traditionally, dishes like Kalua Pig or Lau Lau are eaten without any added sauces or condiments. But we know some folks like to add a little hot sauce to spice things up. Just for them, Highway Inn offers Hawaiian Chip Company’s Raging Volcano Hot Sauce in their restaurants. Made by a local company, it has a tangy base with habanero, cayenne and garlic.
- Pa’akai Hawaiian Sea Salt (1 lb.) – Paʻakai is the Hawaiian word for salt. Hawaiian salt is used in traditional dishes such Kālua Pig, Poke (raw cubed fish), and Pipikaula (Hawaiian dried beef) and is used in all of Highway Inn’s traditional Hawaiian cuisine. To add that Island taste to your food, we offer Pure Kona Deep Sea Salt from our retail partner, Sea Salts of Hawaiʻi.
- ’Alaea Hawaiian Sea Salt (1 lb.) – ʻAlaea Salt (Hawaiian red salt) – Enriched with iron oxide of purified red clay. Traditional ʻalaea gets its name and color from the red volcanic clay many Hawaiians used to line their traditional salt ponds. This salt can be used for spice blends and rubs that will add flavor and color to your own recipes.
- Hiwa Kai Hawaiian Sea Salt (1 lb.) – Hiwa Kai (black salt) is created by combining high-quality sea salt with activated charcoal and has an earthy flavor. Our retail partner, Sea Salts of Hawaiʻi, calls their hiwa kai “Uahi” (meaning “smoke”) for the charcoal that gives it a dramatic color. It is a great addition to meat dishes with a smoky flavor.
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or freezer.
- Items can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Do not remove from bag until ready to eat.
- Refreezing is not recommended.
To Serve
Can be consumed at room temperature or heated
- Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)
- Once completely thawed, Bring to room temperature or Microwave on high for 3 minutes until the center of the largest piece reaches 160°F.
- Carefully remove from bag
- Kau kau time! Kahea Ai! Time to eat! Come and get it!
- Serve and enjoy!
Okinawan Sweet Potato
- Pa’akai Hawaiian Sea Salt – Pure Kona Deep Sea Salt
- ’Alaea Hawaiian Sea Salt – Pacific And Hawaiian Sea Salt, ’alaea Volcanic Clay With Naturally Occurring Minerals, Electrolytes And Iron
- Hiwa Kai Hawaiian Sea Salt – Pacific And Hawaiian Sea Salt, Activated Coconut Charcoal With Naturally Occurring Trace Minerals And Electrolytes
Guy Fieri-Approved Hawaiian Classics, Since 1947
Guy Fieri-Approved Hawaiian Classics, Since 1947
Highway Inn is a Hawaii icon, renowned for serving up traditional Hawaiian specialties since its 1947 founding by Seiichi & Nancy Toguchi. During World War II, the Toguchis and their three children were forcibly moved to Japanese Incarceration Camps. Seiichi mastered his culinary skills while working in the camp’s mess hall, and in 1947, after returning home to Hawaii, he opened Highway Inn. Crowds soon began to line up for a taste of Toguchi’s cooking, and they haven’t let up since.
Highway Inn is today owned by Seiichi & Nancy’s grandchildren, and has expanded with a seafood market, a catering operation, and a second location in downtown Honolulu. The menu hasn’t changed much since those early days, however – kalua pig gets its smoky flavor from local kiawe wood, traditional lau lau is wrapped in taro leaves and steamed until tender, and thin-sliced pulehu short ribs are cooked over hot embers. Generations of Hawaii locals have fallen in love with Highway Inn, and now its most popular dishes are shipping nationwide!
