Okinawan Sweet Potato Haupia Pie
An elegant and sweet desert with a vibrant purple middle to the pie.
Print Recipe
Equipment
- Oven
- Pastry cutter
- 9x13 inch pan
Ingredients
Shortbread Crust:
- 2 cups flour
- 1/2 cup sugar
- 1 cup chopped butter chilled
- 3/4 cup nuts (optional)
Sweet Potato Filling:
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 2 cups mashed Okinawan sweet potatoes
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Haupia Topping:
- 1 (14 oz) can coconut milk
- 1 cup milk
- 1 cup water
- 1/2 cup cornstarch
- 1 cup sugar
- whipped cream (optional) topping
Instructions
Shortbread Crust:
- Preheat the oven to 350°F.
- In a large bowl combine the flour, sugar, and chilled chopped butter. Chop the ingredients up using a pastry blender until it starts to have a crumbly texture.
- Pour the mixture into a 9x13 pan and evenly spread it out. Flatten the crust using either your hand or a flat object.
- Bake for 15-20 minutes.
Sweet Potato Filling:
- Boil the potatoes until it is tender enough to pierce a fork through.
- Peel and mash the potatoes in a large bowl. Measure out two cups of the mashed potatoes.
- Cream the butter and sugar. Then add in the eggs and mix. Gradually mix in the mashed potatoes. Lastly add in the evaporated milk, vanilla extract, and salt. Mix well.
- Pour onto the baked crust and bake again for 30-35 minutes.
Haupia Topping:
- Combine coconut milk, milk, water, cornstarch, and sugar. Whisk until there are no clumps and sugar particles.
- Heat it over medium heat and consistently stir until it thickens and bubbles.
- Turn off heat and let it cool for a few minutes.
- Pour onto the sweet potato filling and make sure it has spread out evenly. Let it chill in the fridge until the haupia firms up. About and hour or two.
- It is optional to top it off with whipped cream. Cut into square pieces and enjoy!
Servings: 32