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This sweet potato haupia pie is a Hawaiian dessert, featuring buttery macadamia nuts, chestnut-like purple sweet potatoes and creamy coconut. #sweetpotato #haupia #hawaiian #dessert #coconut #macadamianuts

Sweet Potato Haupia Pie

This Hawaiian sweet potato haupia pie is a decadent combo of creamy haupia (coconut pudding), purple sweet potato filling and macadamia nut shortbread.
Course Dessert
Cuisine Hawaiian
Keyword coconut, coconut milk, dessert, haupia, macadamia nuts, nuts, pie, pudding, purple sweet potatoes, sweet potatoes, vegetarian
Prep Time 50 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Servings 32 people
Calories 206 kcal

Ingredients

Macadamia Nut Shortbread

  • 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

Okinawan Sweet Potato Filling

  • 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

Haupia

  • 1/2 cup granulated sugar
  • 1/2 cup cornstarch
  • 1 1/4 cups lukewarm water
  • 24 oz canned coconut milk

Instructions

Macadamia Nut Shortbread

  1. 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.

Okinawan Sweet Potato Filling

  1. Boil the sweet potatoes until fork-tender and very deep purple, about 10-15 minutes. Whip them until fluffy. Cool.
  2. 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.

Haupia

  1. 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.

Serving

  1. 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.

Recipe Notes

From Feeding My Ohana.