Haupia Sweet Potato Bars Recipes

OKINAWAN PURPLE SWEET POTATO HAUPIA PIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix graham cracker crumbs, butter, and salt
• Press crumbs firmly onto the bottom of a greased 8x8" square baking pan
• Bake in the oven while you prepare the sweet potato filling (only about 10-15 minutes, be careful not to leave it too long; don't let it burn)
• Cook your sweet potatoes to make a puree: you can do this in the microwave, in the oven, or on a grill. Just cook however you would normally make a baked or roast potato. You can do this a few days ahead of time and save the puree in the fridge.
• Take one cup of sweet potato puree and mix with the sugar, egg, heavy cream, cardamom, melted butter, and vanilla extract.
• Spread the filling over the graham cracker crust. It will be a thin layer.
• Bake until set - about 15-20 minutes. Then set your pie to cool in the fridge.
• While your baked sweet potato layer is cooling, make the haupia.
• Mix sugar and cornstarch in a separate bowl.
• Add in some of the liquid from the coconut milk - about 1/2 cup. Mix until well combined.
• Heat up the rest of the coconut milk in a pot on the stove.
• When the coconut milk is bubbling, slowly pour in your cornstarch mixture very slowly while continuously whisking the hot coconut milk in the pot. It's important to keep stirring to avoid lumps.
• Cook the haupia, continuously whisking, until the mixture has thickened to a custard like consistency and is bubbling. Be very careful not to get burned by the steam or the popping bubbles!
• Take the haupia off the heat and whisk in the coconut extract, if using. Then, very gently spread over the purple sweet potato filling. Be careful when spreading the haupia so as not to mix the white and purple layers.
• Place the pie into the fridge to let the haupia layer set. I like to leave it uncovered in the fridge until the top has become dry to the touch, then I cover with plastic wrap.
• When the pie has fully cooled and the haupia is set, you can cut it into squares to serve.

EASY HAUPIA

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.

HAUPIA SWEET POTATO BARS

Steps:

• Instructions Macadamia Nut Crust Preheat electric oven to 350ºF. Line a 13 x 9x 2-inch baking pan with parchmentchopping blade, process the flour and salt until well combined. Add the butter and sugar; pulse until mixture is well combined and crumbly. Add nuts and egg yolk and pulse again until mixture is moistened. Press the mixture lightly into prepared baking pan. Bake for 20 to 25 minutes or until golden brown; cool. Sweet Potato Filling Mash sweet potatoes while still hot. Add sugar, cream cheese, salt, and milk. Mix gently until well combined do not over-mix. Spread the sweet potato filling over macadamia nut crust. Place in the refrigerator while preparing the Haupia Topping. Haupia Topping Reserve 1/4 cup coconut milk; mix with cornstarch; set aside. In a 3 quart saucepan, combine the remaining coconut milk, salt, and sugar over medium heat; bring to boil. Stirring constantly, add the cornstarch mixture and cook until haupia starts to thicken; boil for one minute. Remove from heat; cover saucepan with lid to prevent skin from forming; cool to room temperature. Pour haupia onto sweet potato filling; sprinkle with macadamia nuts or shredded coconut to garnish. Chill for about 2 hours or until haupia is firm. Cut into bars to serve. Makes 12 servings.

OKINAWAN SWEET POTATO HAUPIA DESSERT

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.

HAUPIA AND PURPLE SWEET POTATO PIE

Steps:

• 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.