Kō‘elepālau

Author: 
Camille Naluai

 

 
 

 

4 large sweet potato /cooked & peeled
3/4 C sugar (or to taste)
1 can coconut milk (Mendonca is preferred, but not nessary)
1 can cream (evaporated milk)
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.