SWEET POTATO HAUPIA PIE
So this is comfort dessert. It is always present at our family gatherings and Holidays. In this recipe we use okinawan sweet potato. The purple color is deep and vibrant, it's beautiful. Haupia is coconut pudding and delicious. They both compliment each other and the smooth texture is just amazing.
Provided by Jo Anne Sugimoto
Categories Pies
Number Of Ingredients 21
Steps:
- 1. CRUST: Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissor motion until the crust mixture is crumbly and no large butter chunks remain.
- 2. Press the crust mixture onto the bottom of a pie pan, continuing up the sides of the pan. Place the pan in the refrigerator.
- 3. SWEET POTATO LAYER: In a medium bowl, cream the butter and sugar together until smooth and creamy. Add egg one at a time, mixing after adding each egg. Add half of the sweet potatoes, mixing thoroughly. Add the other half and mix again. Mix in the evaporated milk, vanilla and salt.
- 4. Spread the sweet potato mixture into the pie crust, do not add too much, it should fill the pie crust no higher than 1/2 an inch from the top edge of the crust so that we have room for the haupia layer.
- 5. Bake the pie at 350 degrees for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.
- 6. HAUPIA LAYER: When the cooked pie has cooled. Begin preparing the haupia layer. You do not want to start preparing the haupia too early or it will solidify.
- 7. Place the coconut milk and the water in a saucepan, but do not turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add it to the liquids. Turn the heat on to medium, stirring constantly, until it thickens.
- 8. Immediately pour the haupia mixture over the sweet potato layer and return the pie to the refrigerator to chill for several hours.
OKINAWAN SWEET POTATO HAUPIA DESSERT
Another favorite from Kathrine's recipebox (slightly modified). She brought this to the office one day and I could hardly restrain myself from eating more than one piece. Of course, I had to ask for the recipe. Please note that the timing does not include the cooling or refrigeration time. This will give you 12 good size pieces.
Provided by marisk
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
- CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
- Cut butter into flour mixture until texture is sandy.
- Press lightly into 9 x 13 baking pan.
- Bake at 325 degrees for 20-25 minutes.
- SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
- Beat butter and sugar together in a large bowl. Add eggs.
- Gradually mix in the mashed sweet potatoes.
- Add the evaporated milk mixture.
- Pour onto crust layer.
- Bake at 350 degrees for 30-35 minutes. Cool.
- HAUPIA Layer: Combine sugar and cornstarch. Add water.
- Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
- Pour coconut milk mixture over pie filling and refrigerate until set.
- Cut into bars or diamonds and serve. I personally find the crust better the next day.
- Optional: Just before cutting, add a layer of Cool Whip.
- Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.
OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING
The Okinawan sweet potato is a very special potato. It doesn't look like much from the outside (This site calls it the ugly ducking of potatoes), but it is one beautiful and delicious spud! This pie is a mixture of recipes from Reid at Ono Kine Grindz and my family's special shortbread recipe. I would not use any other potato for this recipe. It IS labor intensive, but the pay off is so worth it! This should be a smooth, rich, mouth-watering treat. People always ask me to make this for them. Cooking time does not include overnight refrigeration.
Provided by HawaiiChef79
Categories Pie
Time 2h30m
Yield 1 9X13 pan, 24 serving(s)
Number Of Ingredients 17
Steps:
- To Make the Shortbread Crust.
- Preheat oven to 300 degrees F.
- Cream the butter and sugar together.
- Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
- Add flour slowly.
- Add vanilla and chopped macadamia nuts.
- Press the dough down onto an ungreased 9 X 13 pan.
- Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
- Let cool.
- Start on the Okinawan Sweet Potato Pie Filling:.
- Preheat the oven to 350 degrees F.
- Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
- Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
- In a large mixing bowl, cream together butter and sugar until very fluffy.
- Add in eggs one at a time and mix until well incorporated.
- Mix in milk, vanilla and salt.
- Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
- Pour onto the baked crust and bake for 30 minutes.
- Remove from oven and let it cool down to room temperature.
- To make the Haupia topping.
- In a thick-bottomed pot, heat the coconut milk until it is warm.
- In a large mixing bowl, combine sugar and cornstarch.
- Add water to the bowl.
- Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
- Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
- Refrigerate overnight.
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