Prep 30 mins
Cook 2 hrs
The Okinawan sweet potato is a very special potato. It doesn't look like much from the outside (<a href="http://labofedibles.wordpress.com/2007/12/13/the-ugly-duckling-okinawan-purple-sweet-potato/">This site</a> calls it the ugly ducking of potatoes), but it is one beautiful and delicious spud! <p> This pie is a mixture of recipes from <a href="http://onokinegrindz.typepad.com/ono_kine_grindz/2004/10/okinawan_sweet_.html">Reid at Ono Kine Grindz </a> and my family's special shortbread recipe. <p> I would not use any other potato for this recipe. It IS labor intensive, but the pay off is so worth it! This should be a smooth, rich, mouth-watering treat. People always ask me to make this for them.<p> Cooking time does not include overnight refrigeration.
- 1 cup salted butter
- 1 cup sugar
- 2 large eggs
- 3 cups flour
- 1 tablespoon vanilla
- 1⁄2 cup finely chopped macadamia nuts
Okinawan Sweet Potato Pie Filling
- 3 cups okinawan sweet potatoes
- 3⁄4 cup unsalted butter
- 2⁄3 cup sugar
- 2 eggs
- 1⁄2 cup whole milk (do not use skim)
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 cup cornstarch
- 1 1⁄4 cups lukewarm water
- 2 (12 ounce) cans coconut milk
- To Make the Shortbread Crust.
- Preheat oven to 300 degrees F.
- Cream the butter and sugar together.
- Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
- Add flour slowly.
- Add vanilla and chopped macadamia nuts.
- Press the dough down onto an ungreased 9 X 13 pan.
- Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
- Let cool.
- Start on the Okinawan Sweet Potato Pie Filling:.
- Preheat the oven to 350 degrees F.
- Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
- Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
- In a large mixing bowl, cream together butter and sugar until very fluffy.
- Add in eggs one at a time and mix until well incorporated.
- Mix in milk, vanilla and salt.
- Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
- Pour onto the baked crust and bake for 30 minutes.
- Remove from oven and let it cool down to room temperature.
- To make the Haupia topping.
- In a thick-bottomed pot, heat the coconut milk until it is warm.
- In a large mixing bowl, combine sugar and cornstarch.
- Add water to the bowl.
- Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
- Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
- Refrigerate overnight.
This was good (my husband would give it 4 stars), though I found it to be a little on the dry side. The only change I made was to cut the sugar in half for all parts (personal preference). Next time, I think I will cut the crust recipe in half (for a thinner crust), double the potato filling, and increase the amount of milk in the filling. A great use for our abundance of purple sweet potatoes!