Okinawan Sweet Potato Crunch
Okinawan Sweet Potato Crunch
Inspired by a popular local favorite, Chef Rebekah's Okinawan Sweet Potato Crunch is sure to be a showstopper at your holiday gathering. Imagine a crumbly shortbread crust layered with a sweet potato filling and a creamy topping.
Ingredients
- 1 1/2 pounds Okinawan sweet potato
- 1 box Yellow cake mix
- 1 cup Maika'i Macadamia Nuts, chopped
- 1 cup Sugar, granulated
- 1 teaspoon Ginger, grounded
- 1/2 teaspoon Salt
- 3 Eggs, large, scrambled
- 2 13.5 oz. cans Maika'i Organic 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
Instructions
- 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.
- Preheat your oven to 350°F and grease a 9x13-inch baking dish and line bottom with parchment paper.
- In a small mixing bowl combine yellow cake mix and macadamia nuts, set aside.
- Drain sweet potatoes in a colander to remove excess water and return to a medium mixing bowl.
- Add sugar, ground ginger, and salt to sweet potatoes and mix until incorporated with an electric hand mixer.
- Add eggs and Maika’i Coconut Cream to sweet potato mixture and mix until smooth.
- Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
- Sprinkle the dry cake mixture evenly over the sweet potato layer.
- Drizzle the melted butter evenly over the top of the cake mix.
- Bake in the preheated oven for 50-55 minutes or until the top is golden brown, and the center is set. Chef tip: You can check for doneness by inserting a toothpick into the center; it should come out clean.
- In a small bowl add softened cream cheese, powdered sugar, and vanilla extract and mix until incorporated 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.
- 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 becomes the crust.
- Cut into squares and top with cream cheese topping.
- Enjoy your homemade Okinawan sweet potato crunch topped with toasted coconut, candied ginger, or even more macadamia nuts!
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