Chef James at the Farm, Photo by Sean Michael Hower
JAMES M. SIMPLICIANO
Kupu Maui is a pop-up restaurant, happening on the third Saturday of each month at different island farms. Reservations are done online. There is usually a theme related to Maui products and seasonal goods and we set up under the stars. I love to prepare local yams on the menu–we have different varieties of sweet potato and root vegetables on the island. I also have to have the aromatic pandan and garlic in my kitchen.
When preparing sweet potatoes, wash thoroughly of soil and steam with skin on. It helps in retaining its color and flavor.
Roasted Sweet Potato, Mountain Yams With Vegan Coconut Glaze
Simply wash any soil on sweet potato, steam and roast for 30-40 min or until they are easy to pierce through. Peel and cut into large chunks. Season with sea salt and fresh cracked peppercorn. Set aside.
Vegan Coconut Glaze
1 pan pan leaf
1/2 cup Honey
1 pint Coconut cream
Bring to a boil and reduce liquid by half
Thicken with tapioca flour slurry: 1 tablespoon tapioca flour with 1/4 cup water.
Combine ingredients. Pour over root vegetables and garnish with green onion.
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