This Hawaiian sweet potato haupia pie is a decadent combo of creamy haupia (coconut pudding), purple sweet potato filling and macadamia nut shortbread.
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
Boil the sweet potatoes until fork-tender and very deep purple, about 10-15 minutes. Whip them until fluffy. Cool.
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
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
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.