Okinawan Sweet Potato Haupia Pie. Haupia (how-PEE-ah) is a traditional Hawaiian pudding made out of coconut milk and pia (Polynesian arrowroot), but today's haupia is usually made with cornstarch as a thickener instead of pia. Beneath the layers of haupia and sweet potato is a shortbread made with macadamias.
Recipe courtesy of devany at miss mochi's adventures. Please visit her site!
Macadamia Shortbread Crust
Sweet Potato Layer
*I cooked mine by cutting the potato into chunks and microwaving with 1/4 cup of water for approximately 9 minutes, stirring once. Then I peeled and mashed them once cool enough to handle. It will be pretty crumbly
Preheat oven to 350 degrees Fahrenheit. Mix together sugar and flour and cut in butter for the crust. Mix in the chopped macadamias and press into a 9" x 13" baking pan. Bake for approximately 15 minutes or until golden at the edges.
While the crust is cooking, take the sugar and butter for the sweet potato layer and cream together. Beat in the eggs one at a time, then add in the sweet potato. After the sweet potato is combined, beat in the milk, vanilla, and sugar. Pour this deliciously purple mixture on top of the crust and return to the oven for another 30 minutes, until the sides of the potato layer is brown.
Wait to start the haupia layer until the other layers have cooled to room temperature. Dissolve the cornstarch in the water, then add in the sugar, stirring until there are no lumps, then add the water mix to the coconut milk in a saucepan. Heat the mixture, stirring constantly until thickened. Pour over the sweet potato layer and refrigerate overnight. Cut into squares to serve.
This can also be made into a pie using a pie pan.
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