Okinawan Sweet Potato Ice Cream Food

OKINAWAN SWEET POTATO ICE CREAM

Steps:

• Mix all ingredients until well blended.
• Freeze in an electric ice cream maker, following manufacturer's directions.

SWEET POTATO ICE CREAM

Steps:

• The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
• Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
• Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.

OKINAWAN SWEET POTATO HAUPIA DESSERT

Steps:

• Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
• CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
• Cut butter into flour mixture until texture is sandy.
• Press lightly into 9 x 13 baking pan.
• Bake at 325 degrees for 20-25 minutes.
• SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
• Beat butter and sugar together in a large bowl. Add eggs.
• Gradually mix in the mashed sweet potatoes.
• Add the evaporated milk mixture.
• Pour onto crust layer.
• Bake at 350 degrees for 30-35 minutes. Cool.
• HAUPIA Layer: Combine sugar and cornstarch. Add water.
• Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
• Pour coconut milk mixture over pie filling and refrigerate until set.
• Cut into bars or diamonds and serve. I personally find the crust better the next day.
• Optional: Just before cutting, add a layer of Cool Whip.
• Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.

RAINBOW SWEET POTATO SALAD

Steps:

• Scrub the sweet potatoes, and steam them whole, with skins on. When you can pierce it with a fork, it is done. Allow the potatoes to cool, refrigerate for an hour.
• In the meantime, Combine all the dressing ingredients and chill.
• Julienne the bell peppers, and toss together, chill.
• Julienne the red onion, set aside to chill.
• Cut the chilled potatoes into cubes. (You may remove the skin if you wish, but the skin has a lot of fiber, and adds to the color of the dish).
• In a large bowl (I use a clear glass bowl to help show-off the salad), Place a layer of cubed potato on the bottom. Top with a layer of the bell pepper medley, and red onion.
• Repeat layers, ending with the bell pepper medley and red onion.
• If you'd like, you could strain the dressing so that no pepper or garlic bits are in the salad. Pour the dressing over the salad just before serving.