Uala

Uala is the Hawaiian term for the sweet potato, Ipomoea batatas, a starchy root vegetable cultivated as a staple in many warm-climate cuisines. In Hawaii and across the Pacific, uala has a long cultural and culinary history as a major food source, often grown in home gardens and small fields and prepared in a variety of ways.

The tuber exhibits a range of skin and flesh colors, including orange, purple, and white flesh. Orange-fleshed varieties are common and are valued for their sweetness and beta-carotene content, while purple-fleshed types are prized for their distinctive color. Sweet potatoes are typically grown from slips—pieces of the stem with roots—that are planted in well-drained soil and warm conditions. They are usually harvested several months after planting, depending on variety. After harvest, curing the tubers in a warm, humid environment improves sweetness and shelf life.

Nutritionally, uala provides complex carbohydrates, dietary fiber, and varying amounts of vitamins and minerals. Orange-fleshed varieties are especially notable for beta-carotene, which the body converts to vitamin A. They can be cooked in many ways, including baking, boiling, mashing, frying, or roasting, and appear in dishes ranging from simple side dishes to stews and desserts.

Culturally, uala is linked to traditional farming practices and Pacific Island culinary traditions. It remains a common garden crop and is represented in regional festivals and everyday meals as a versatile, nutritious staple.

See also: Ipomoea batatas, sweet potato cultivars.