Umeboshi sweet potatoes

Say “mashed satsuma imo with umeboshi” to any Japanese person (well, all the ones I know at least) and you’ll get a doubtful look. I think the combination of sweet potatoes (satsuma imo) and pickled plum (umeboshi) is like putting peanut butter with pickles. But I did it anyway and served it to guests who were surprised at how well they go together. Just goes to show you that sometimes mixing unconventional ingredients works.
Umeboshi Sweet Potatoes
serves 2
1 satsuma imo (sweet potato)
2-3 umeboshi – the soft squishy type
milk
butter
salt
pepper
Peel the potato and chop into large hunks. Boil in salted water until soft and mashable. Drain. Use your fingers to pick the meat off the umeboshi, discarding the pits. Add to the potatoes. Mash with enough milk and butter to moisten the potatoes and to satisfy your cravings for fat. Salt and pepper to taste. Serve hot.