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 thanksgiving? i’m hoping you’re planning endless deliciousness. i’ve self-appointed myself in charge of dessert (what’s new), and as someone who has already made a couple of apple pies 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.
1 year ago: deconstructed pumpkin pie puddings | garlicky buttermilk mashed potatoes
2 years ago: vietnamese garlic butter noodles | apple, spiced pumpkin and frangipane galette
3 years ago: caramelized cinnamon apple pancakes | pecan, cherry and coconut granola
4 years ago: egg gratin with swiss chard and cherry tomatoes | eggplant parm
5 years ago: vegan apple pie smoothie | spaghetti squash with parmigiano-reggiano and truffle salt

- 1/8 cup + 1 T granulated sugar
- 1 1/2 cups all purpose flour
- 1 1/2 sticks unsalted butter cold
- 1/2 cup chopped macadamia nuts toasted
- 2 cups cubed about medium-sized Okinawan sweet potatoes, peeled
- 1 stick unsalted butter room temperature
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup half and half room temperature
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1 1/4 cups lukewarm water
- 24 oz 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.
That’s such a lovely and festive dessert Heather! Pinning!!!
thank you i love haupia pie this recipe is perfect!
Could you use regular sweet potato 🥔???
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.