Okinawan Sweet Potato Crunch

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Okinawan Sweet Potato Crunch

This Okinawan Sweet Potato Crunch is sure to be a showstopper at your holiday gathering!

Ingredients:

  • 1 1/2 pounds Okinawan sweet potato
  • 1 box yellow cake mix
  • 1 cup Macadamia Nuts, chopped
  • 1 cup granulated sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs, scrambled
  • 2 13.5 oz. cans Coconut Cream, 22% fat
  • 2 sticks butter, melted
  • 1 8 oz. pack cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 8 oz. container Cool Whip

Directions:

  1. Peel Okinawan sweet potatoes and dice into evenly sized cubes. Place the diced sweet potatoes in a medium sauce pot, add enough water to cover and bring to a boil over medium-high heat. Cook for 15 – 20 minutes or until they are fork-tender.
  2. Preheat your oven to 350°F and grease a 9×13-inch baking dish and line bottom with parchment paper.
  3. In a small mixing bowl combine yellow cake mix and macadamia nuts, set aside.
  4. Drain sweet potatoes in a colander to remove excess water and return to a medium mixing bowl.
  5. Add sugar, ground ginger, and salt to sweet potatoes and mix with an electric hand mixer.
  6. Add eggs and coconut cream to sweet potato mixture and mix until smooth.
  7. Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
  8. Sprinkle the dry cake mixture evenly over the sweet potato layer.
  9. Drizzle the melted butter evenly over the top of the cake mix.
  10. Bake in the preheated oven for 50-55 minutes or until the top is golden brown, and the center is set.
  11. In a small bowl add softened cream cheese, powdered sugar, and vanilla extract and mix with an electric hand mixer. Gently fold in the thawed cool whip into the cream cheese mixture. Use a spatula and fold from the bottom up to ensure that the topping becomes light and fluffy. Be careful not to overmix, as you want to maintain the fluffiness of the cool whip.
  12. When cool, loosen the sweet potato crunch from the sides of pan with a knife. This will make sure the cake doesn’t stick to the pan when we flip the cake upside down. Place a cutting board on top of the pan. While holding the cutting board and pan together, invert your cake so the top (sweet potato mixture) becomes the crust.
  13. Cut into squares and top with cream cheese topping.
  14. Enjoy your homemade Okinawan sweet potato crunch topped with toasted coconut, candied ginger, or even more macadamia nuts on top!