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How to Make Haupia and Purple Sweet Potato Pie - A Step-by-Step Guide

This recipe combines two classic Hawaiian desserts into one delicious and unique pie. Haupia, a traditional coconut milk-based dessert, is combined with creamy purple sweet potato to create a flavorful and visually appealing dessert that is perfect for any occasion. The contrast of the creamy haupia and the sweet, earthy flavor of the purple sweet potato creates an irresistible dessert that is sure to impress your friends and family.

The haupia layer in this pie is made with coconut m...

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Ingredients

  • 1 ½ cups all-purpose flour
  • ⅓ cup white sugar
  • ¾ cup butter, cubed
  • ½ cup butter, softened
  • ½ cup white sugar
  • 2 eggs
  • 3 cups cooked and mashed Japanese purple sweet potatoes
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups cold water
  • ½ cup white sugar
  • ½ cup cornstarch
  • 2 (14 ounce) cans coconut milk
  • 2 cups shredded coconut

Information

  • Prep Time: 20 mins
  • Cook Time: 53 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 13 mins
  • Servings: 16
  • Yield: 1 9x13-inch pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
  • Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
  • Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
  • Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
  • Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
  • Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
  • Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

    • Nutrition

    405 cal.

    • Total Fat: 28g
    • Saturated Fat: 21g
    • Cholesterol: 62mg
    • Sodium: 149mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 2g
    • Total Sugars: 21g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 30mg
    • Iron: 3mg
    • Potassium: 188mg

    Categories

    Dessert recipes
    Pie recipes
    Hawaiian recipes
    Sweet recipes