Okinawan Purple Sweet Potato Pie With Haupia Topping Recipes

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HAUPIA AND PURPLE SWEET POTATO PIE



Haupia and Purple Sweet Potato Pie image

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.

Provided by J. Simpson

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 5h13m

Yield 16

Number Of Ingredients 14

1 ½ cups all-purpose flour
⅓ cup white sugar
¾ cup butter, cubed
½ cup butter, softened
½ cup white sugar
2 eggs
3 cups cooked and mashed Japanese purple sweet potatoes
½ cup milk
1 teaspoon vanilla extract
1 ¼ cups cold water
½ cup white sugar
½ cup cornstarch
2 (14 ounce) cans coconut milk
2 cups shredded coconut

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.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 36.6 g, Cholesterol 62 mg, Fat 28.3 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 21.1 g, Sodium 149.1 mg, Sugar 20.8 g

OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING



Okinawan Purple Sweet Potato Pie With Haupia Topping image

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

1 cup salted butter
1 cup sugar
2 large eggs
3 cups flour
1 tablespoon vanilla
1/2 cup finely chopped macadamia nuts
3 cups okinawan sweet potatoes
3/4 cup unsalted butter
2/3 cup sugar
2 eggs
1/2 cup whole milk (do not use skim)
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup sugar
1/2 cup cornstarch
1 1/4 cups lukewarm water
2 (12 ounce) cans coconut milk

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.

SWEET POTATO HAUPIA PIE



SWEET POTATO HAUPIA PIE image

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

CRUST:
3/4 c cold, unsalted butter (1 1/2 sticks)
2 Tbsp sugar
1 3/4 c flour
1 c macadamia buts, well chopped
SWEET POTATO LAYER
enough okinawam potatoes to make 2 cups
mashed
PEEL AND BOIL YOUR OKINAWAN POTATOES
1/2 c butter, softened
1 c sugar
2 eggs, beaten
2 c okinawan sweet potatoes, mashed
1/2 c evaporated milk
1 tsp vanilla extract
1/4 tsp salt
HAUPIA LAYER:
1 can(s) coconut milk (13.5 oz.)
1/2 c water
1/3 c sugar
1/3 c cornstarch

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.

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Top Asked Questions

Mahina class also made sweet potato haupia pie at the Big House! Mix the dry ingredients together, then add nuts and butter, cutting with a pastry cutter until crumbly, then press into pie pan. Place the pan in the refrigerator. Cream butter and sugar until smooth in medium bowl. Add eggs, then mashed potato, then the remaining ingredients.
Okinawan Sweet Potato Haupia Pie is a traditional Hawaiian dessert made with Macadamia Nut Shortbread Crust, filled with pureed or chunky Okinawan Sweet Potato and topped with creamy coconut pudding called Haupia. This is a delicious dessert to try this Thanksgiving or during the holidays.
For the OKINAWAN SWEET POTATO layer: 1 1 cup butter, softened. 2 2 cups sugar. 3 4 whole eggs, beaten. 4 4 cups okinawan sweet potatoes (peeled, boiled and mashed) 5 1 cup evaporated milk. 6 2 tsp vanilla extract. 7 1/2 tsp salt.
The purple layer is mashed Okinawan Sweet Potato. It a popular sweet potato grown locally in Hawaii. It made its way to the Hawaiian islands thanks to the Japanese. The sweet potato actually thrived in the islands due to its rich volcanic soil.

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