Popular Recipes Haupia and Purple Sweet Potato Pie

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Haupia and Purple Sweet Potato Pie

"Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold."

Ingredients :

• Crust:
• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 3/4 cup butter, cubed
• Sweet Potato Layer:
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 2 eggs
• 3 cups cooked and mashed Japanese purple sweet potatoes
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Haupia Layer:
• 1 1/4 cups cold water
• 1/2 cup white sugar
• 1/2 cup cornstarch
• 2 (14 ounce) cans coconut milk
• 2 cups shredded coconut

Instructions :

Prep : 20M	Cook : 16M	Ready in : 5H13M

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
• Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
• Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
• Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
• Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
• Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
• Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

Notes :

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