Ingredients:
- 2 cups Peeled, cubed, and cooked ʻUlu (fresh / frozen)
- 2 cups Peeled, cubed, and cooked ʻUala (fresh / frozen)
- Butter (or sub vegan butter to make it plant-based)
- 1 cup of your choice of milk. Try:
- Milk Market Almond Milk
- Milk Market Macadamia Nut Milk
- Optional: spreadable cheese for extra flavor. Try:
- Sweet Land Farm Goat Milk Chevre
- Edible Peace Mac Nut Cheese Spread
- The Vegan Cheese Shoppe Macadamia Nut "Brie"
- Salt, Pepper, Spices to taste. Try:
- Sea Salts of Hawaiʻi Kona Deep Sea Salt
- Tūtū Mama's Garlic Herb Blend
- Okoʻa Farms dried Parsley
- Fresh herbs to garnish
- MAʻO Organic Farms Organic American Parsley
- Waialua Growers Organic Garlic Chives
Instructions:
- Boil ʻulu (breadfruit) and ʻuala (Okinawan sweet potato). When they are fork-tender, drain through a colander. Lightly shake to remove excess water, and return the ʻulu ʻuala mix to the pot.
- Begin to mash the ʻulu and ʻuala with a potato masher. When partially mashed, add butter, milk, salt, pepper and spices until the mixture reaches your desired consistency, then use a spatula or wooden spoon to fold in the cheese, if using.
- Season to taste and serve with topped with butter and fresh herbs.