Recipes

This recipe was created by the Kealakehe High School Culinary Arts Program. It blends ʻulu and ʻuala, purple sweet potato, two important food security crops in Hawaiʻi, to create a tasty, easy to make summer side dish. Bring this dish to a BBQ to serve alongside grilled meats or serve with greens and pickled veggies as a salad.

Big mahalo to Chef Dan at Magic’s Beach Grill for this great take on the classic potato wedge! What a great way to share the love of ‘ulu with both young and old in an easy, finger-licking side dish.

In this recipe, Hawaiʻi ʻUlu Cooperative shares Island Thyme Gourmet’s ʻulu au gratin recipe, which was featured on all Alaska Airlines flights out of Kona for two menu cycles in 2017-18! Learn how to make this scrumptious potato dish using ʻulu.

Our baker's ripe ‘ulu and local lemons make a tangy, ‘ono vegan dessert!
Recipe adapted from Heart of a Baker’s Vegan Lemon Bars at heartofabaker.com.

A local twist on traditional mashed potatoes. Add shredded cheese for a more decadent side dish!

Take our ʻUlu La Breadfruit Mousse to another level with this super-simple truffles recipe.

Young, unpeeled baby ‘ulu is perfect for making pickles! Serve as a tasty and unique pūpū, salad garnish, or local substitute for marinated artichoke hearts.

Try this simple, tasty snack is less fat than fried potato chips and just as ‘ono! Gluten-free, vegan and easy to make at home.

Add some local flavor to traditional mochi by using sweet, ripe ‘ulu. Sure to be a big hit at your next potluck, lū‘au, or family gathering!