this sweet potato haupia pie is the perfect balance of textures: crumbly macadamia nut shortbread, chunky purple sweet potato filling and creamy haupia, or coconut pudding.
hi, what are you doing for the holidays? i'm hoping you're planning endless deliciousness. i've self-appointed myself in charge of the sweets (what's new), and as someone who has already made a couple of apple desserts this season, i'm looking for something a little more un-traditional. especially since there's already a pumpkin pie provider for all those people would otherwise cry wolf.
i'll be doing a matcha custard pie inspired by stonemill matcha, but this sweet potato haupia pie is a really tasty option as well. particularly if you're terrified of the prospect of pie crust. it has a buttery shortbread studded with bits of macadamia nuts, a filling that tastes more like chestnuts than the usual orange sweet potatoes, and a super creamy coconut pudding. it's not bouncy and gelatinous like other haupias you may have had - this way feels 23490x more luxurious and smoooooth to me.
it's a hawaiian dessert, so it's basically like you're vacationing on a warm tropical island instead of huddled under a blanket knocking back bowls of miso soup because you're too stubborn to turn on the heater. oh- only me? well, this sweet potato haupia pie is delicious even if you're not trying to block out the cold.
- ⅛ cup + 1 tablespoon granulated sugar
- 1 ½ cups all purpose flour
- 1 ½ sticks unsalted butter cold
- ½ cup chopped macadamia nuts toasted
- 2 cups cubed about medium-sized Okinawan sweet potatoes, peeled
- 1 stick unsalted butter room temperature
- ½ cup granulated sugar
- 2 eggs room temperature
- ½ cup half and half room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup cornstarch
- 1 ¼ cups lukewarm water
- 24 ounce can canned coconut milk
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Whisk together the sugar and flour. Cut in the butter until mixture is crumbly. Add the nuts and mix well. Press into a greased 9x13” pan. Bake at 350°F for 12-17 minutes, until just lightly browned.
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Boil the sweet potatoes until fork-tender and very deep purple, about 10-15 minutes. Whip them until fluffy. Cool.
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Cream butter and sugar, then add the eggs. Mix in the sweet potatoes. Add everything else and mix until combined. Don’t worry if it looks grey and/or separated; it’ll come together and look more purple after baking. Pour onto the crust and bake at 350F for 30-40 minutes, or until the center is firm and doesn’t jiggle when you shake the pan gently. Cool completely.
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Combine the sugar and cornstarch. Add the water and stir until sugar and cornstarch are dissolved. In a medium pot, heat the coconut milk on low until warmed through. Slowly add in the sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture starts to thicken. Cool slightly, then pour over the sweet potato layer.
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Refrigerate until firm, ideally overnight. Before you slice the pie, freeze it for 15 minutes. Use a sharp knife to cut into bars (I like doing 32 and would recommend cutting more versus less, since it's a rich dessert), wiping the knife clean between cuts. Remove the bars from the pan, then let come to room temperature before serving.
From Feeding My Ohana.
Kim Lange says
That's such a lovely and festive dessert Heather! Pinning!!!
AMANDA says
thank you i love haupia pie this recipe is perfect!
Malia Braun says
Could you use regular sweet potato 🥔???
Heather says
Hi there- you definitely can! The flavor (these sweet potatoes almost taste like chestnuts) and texture (these potatoes are less moist than orange sweet potatoes, so your filling might be a little looser) are going to be different, though, so keep that in mind.
Lola says
Do you think I could freeze this sweet potato haupia pie?
Heather says
yep definitely! i would wrap well in plastic and/or store in an airtight container, and you should be good to go. just defrost before serving at room temp or in the fridge!
Maddie says
Do you think I could skip the shortbread crust and make the other two layers following the same instructions?
Heather says
can't say i've ever tried, but you definitely could. i would expect the dessert to be harder to take out of the pan since the shortbread acts as a sturdy layer to help keep each piece intact, and you'll miss out on the crispiness that it adds, but i'm sure it would still be good.
Jennifer says
I want to make these VEGAN. What purpose do the eggs serve in the recipe? Binder?
Appreciate your response
Jennie
Heather says
yep, it's a binder. i can't speak to any vegan alternatives (haven't tried any for this recipe and not very familiar with vegan baking), but go with your gut!
Marta says
Do they stack ok in pan? Making 2 batches and want to precut and stack in one disposable pan for transport & serving. I can put wax paper in between layers but not sure how firm they are if the weight would smoosh them.
Thanks!