The Purple Sweet Potato

This being my favorite time of year, I look forward to Winter Squash, Pumpkin Pie and Sweet Potatoes.
When we were in Hawaii we went to a buffet restaurant at the Polynesian Cultural Center where a potato salad was offered that was made from the purple yam, or sweet potato and it was delicious. Only recently did I learn that purple yams come from Okinawa!It was on Okinawa that I first tried "ube" (or purple sweet potato) ice cream. Yummy!Here is a recipe that is very satisfying and fun to serve to friends and family if you have an Asian market nearby that carries them. I got mine in Fresno. They are only available until the weather gets cold and they can't be stored in the refrigerator, so now is the time to buy and use them, before they're gone.

Okinawan Sweet Potato Salad:

1 1/2-2 lbs. Purple Yams, peeled and cubed
1 C. Celery, chopped
1/2 C. Sweet Onion, chopped
1/3 C. Mayo, good quality
2 T. Olive Oil
2 T. Coconut Oil
2 T. Apple Cider Vinegar, good quality
1 T. Lemon Juice
1 T. Chives
1 T. Parsley
Salt, to taste

Boil yams 5-7 minutes or till cooked but not mushy. Drain and add remaining ingredients while yams are still warm. Combine thoroughly and chill overnight.