Okinawan Purple Sweet Potato Pie With Haupia Topping
- Reviews 1
Ready In: 2 hrs 30 mins
Serves: 24
Yields: 1 9X13 pan
Ingredients
Shortbread Crust
- 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
Haupia Topping
- 1⁄2 cup sugar
- 1⁄2 cup cornstarch
- 1 1⁄4 cups lukewarm water
- 2 (12 ounce) cans coconut milk
Directions
- 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.
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