2 cups Cooked Okinawan sweet potatoes
1 1/4 cups Macadamia nuts, chopped fine
1 1/4 cups Coconut, shredded fine
1/2 cups Cranberries, chopped
1/2 cups Dates*, chopped
1 tsp Fresh ginger, minced
1/8 tsp Salt
Bake sweet potatoes whole, skin on at 350oF for 45 min. Chill in a refrigerator overnight.
Process macadamia nuts and shredded coconut in a food processor till fine.
Mix together, then add chopped cranberries, chopped dates, minced ginger and salt, mix well.
Mix into cooked potatoes (peeled, cut or torn into small chunks).
Lightly oil bottom of a sheet pan.
Pat down a ½ inch layer on the pan.
Cover with plastic wrap or parchment paper.
Roll with rolling pin to pack.
Cover the whole pan well with plastic wrap.
Chill in a refrigerator until firm, then cut into squares.