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Haupia and Purple Sweet Potato Pie

5

313 min

Haupia and Purple Sweet Potato Pie

Haupia and Purple Sweet Potato Pie Photo 1

Time

313 min

Serving

16 persons

Calories

405

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold.

Ingredients

  • ½ cups all-purpose flour: 1 piece
  • white sugar: 0.33333 cup
  • butter: 0.75 cup (cubed)
  • butter: 0.5 cup (softened)
  • white sugar: 0.5 cup
  • eggs: 2 piece
  • and mashed Japanese purple sweet potatoes: 3 cups (cooked)
  • milk: 0.5 cup
  • vanilla extract: 1 tsp
  • ¼ cups cold water: 1 piece
  • white sugar: 0.5 cup
  • cornstarch: 0.5 cup
  • coconut milk: 2 cans (14 ounce cans)
  • coconut: 2 cups (shredded)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
    Haupia and Purple Sweet Potato Pie Photo 2
  2. 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.
    Haupia and Purple Sweet Potato Pie Photo 3
  3. Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
    Haupia and Purple Sweet Potato Pie Photo 4
  4. 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.
    Haupia and Purple Sweet Potato Pie Photo 5
  5. Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
    Haupia and Purple Sweet Potato Pie Photo 6
  6. Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
    Haupia and Purple Sweet Potato Pie Photo 7
  7. 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.
    Haupia and Purple Sweet Potato Pie Photo 8
  8. Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.
    Haupia and Purple Sweet Potato Pie Photo 9

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