How to Make: 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 ½ Pounds Okinawan sweet potato
1 Box Yellow cake mix
1 Cup Maika’i Macadamia Nuts, chopped
1 Cup Sugar, granulated
1 Teaspoon Ginger, ground
½ Teaspoon Salt
3 Each Large eggs, scrambled
2 Cans Maika’i Organic Coconut Cream 22% Fat, 13.5 oz.
2 Sticks Butter, melted
1 Pack Cream cheese, softened, 8 oz.
1 Cup Powdered sugar
1 Teaspoon Vanilla extract
1 Container Cool Whip, 8 oz.
For full recipe, visit Foodland.com/recipes.
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