Okinawan Sweet Potato Crisps with Salad adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

1 lb okinawan sweet potato (or other firm fleshed sweet potato), boiled
1 oz cream cheese, light
½ cup milk, skim
12 sheets phyllo dough
1 oz almonds, sliced, toasted (4 tbsp)
2 oz cranberries, dried (½ cup)
½ cup salad dressing (favorite vinaigrette style)
8 cups cabbage, Napa, shredded

Instructions

Mash sweet potato, stir in cream cheese and milk. Cool.
Pre-heat oven to 400 degrees. Spray a baking sheet with cooking spray.
Using 2 sheets of phyllo at a time, lay flat, spray with cooking spray.
Spread 1/3 cup cooked, mashed sweet potato in an even line along the edge of the longer side of the phyllo sheet.
Roll the phyllo sheet, starting from the side with the mashed sweet potato, tightly like a cigar. Cut in half. Transfer to baking sheet.
Repeat with remaining sheets of phyllo dough and potato.
Spray finished rolls with cooking spray.
Bake for 30 minutes or until brown. Cool on rack.
Toss almonds and cranberries with salad dressing and cabbage. Serve immediately.

Helpful Tips

Prepare the 1 lb okinawan sweet potato (or other firm fleshed sweet potato) before you start so the recipe moves smoothly.
Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is okinawan sweet potato crisps with salad a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.