Okinawan Purple Sweet Potato Pie With Haupia Topping

Recipe by HawaiiChef79
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 24
YIELD: 1 9X13 pan
UNITS: US

INGREDIENTS

Nutrition
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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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