Namasu Sweet Potato Salad
Reprinted with permission from Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai'i. Text and photographs copyright © 2026 by Alana Kysar. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Creamy sweet potatoes meet bright, tangy pickled veggies in this effortless summer side. “The combination of the creamy sweet potato and the acidic, crunchy pickles really works,” cookbook author Alana Kysar says. Comforting yet punchy, it’s a fresh take on island flavors that will steal the show at any BBQ gathering.
How to Make It
1
Bring a large pot of water to a boil over high heat. Add the salt and sweet potatoes. Reduce the heat to medium and simmer until a knife can easily pierce the center of a potato, about 30 minutes. Drain and let cool on a cutting board to room temperature. Cut into 1/2-inch cubes and place in a bowl.
2
Coarsely chop the namasu and add it to the bowl. Add the green onions and toss until everything is well distributed. Add ¼ cup of the mayo to the bowl and toss until everything is well coated. Taste and season with more salt and pepper. Chill for at least 1 hour before serving. Mix in the remaining ¼ cup mayo, adding more if you want it creamier, and serve chilled, garnished with green onion.
Ingredients
2 tbsp kosher salt, plus more as needed
1 lb Okinawan sweet potatoes, peeled
½ cup namasu (salad of marinated carrots and daikon radish), pickling liquid gently pressed out
2 green onions, chopped, plus more for garnish
½ cup Kewpie mayonnaise, divided, plus more as needed
freshly ground black pepper
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