ʻUala Ice Cream Fosters
A delightful Okinawan sweet potato dessert. The best of both hot and cold worlds, plus its packed with antioxidants!
12 oz. ʻuala sliced uniform into medallions
1/4 Cup butter
⅔ Cup brown sugar
1 Tbsp Cinnamon
1.5 FL oz. dark rum
1 Pint Vanilla Ice Cream
In a large skillet over medium heat butter. Stir in brown sugar and cinnamon.
When mixture begins to bubble add ʻuala to the skillet. Cook until ʻuala is hot, 2-3 minutes. Once hot and bubbly, add rum and step back...it will flame up. Let alcohol cook out and flames will subside in about 5 seconds
Serve at once over chilled ice cream.
This recipe is a Chef Dan Original and pairs well with his Herb Crusted Mahi Mahi dinner also featured in the video above.