Crust:
3/4 c. margarine or butter (1 1/2 blocks)
4 tbsp. sugar
1 1/2 c. flour
1/2 c. nuts, chopped
Combine sugar, flour and nuts. Cut margarine/butter into flour mixture until texture is sandy. Press lightly into 9X13-inch pan. Bake at 325 degrees for 20-25 minutes.
Cheesecake:
1 1/2 c. steamed and mashed Okinawan purple sweet potatoes (approximately 2 potatoes, about 0.75 to 0.80 lbs. of potatoes)
1 lb. cream cheese (two 8 oz. packages)
3 large eggs
3/4 c. sugar
1 tsp. vanilla extract
Put the mashed sweet potato, cream cheese, eggs, sugar and vanilla in a mixer bowl and beat until well blended. Bake for 1 hour at 350 degrees. Cool completely.
Haupia:
2 c. coconut milk (or 1 can works, just mix with 1 can of water instead of 2 cups)
1 c. sugar
2 c. water
1/2 c. cornstarch
Mix together the coconut milk, sugar, water and cornstarch in a heavy saucepan. Cover over low heat, stirring constantly, until the haupia thickens. (If it doesn’t start to thicken, turn up heat to thicken quicker.)
