sweet potato haupia pie

Recipe for Okinawan Sweet Potato Haupia Pie

sweet potato haupia pie

In last month’s blog posting we covered a lot of information about COCONUTS, their many uses and health benefits. It left us feeling quite inspired to come up with a good recipe to share with you that includes coconut.

In Maui, there are coconuts galore and so, as you can imagine, there are some amazing dishes that can be created using the coconut. It was pretty hard to choose our favorite family recipe since we have a ton of tried-and-true dishes that include coconut, but we’ve narrowed it down to a dessert favorite that is served at many local family gatherings in Maui — Okinawan Sweet Potato Haupia Pie.

The vibrant purple color and texture of the Okinawan sweet potato along with the smoothness of the haupia (made from coconut milk) is what makes this dish such a treat. In our recipe, we’ve cut down the sugar which makes for a pie that is just over-the-top amazing without being too sweet. Enjoy!!

Okinawan Sweet Potato Haupia Pie
Course: Dessert
Ingredients
  • 1 Pie crust graham cracker crust is a good choice
  • 8 oz. cooked mashed Okinawan sweet potato
  • ½ stick of butter cubed
  • 3 Tbsp. sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • ¼ cup evaporated milk
  • 1 egg
  • 12 oz. bag of frozen coconut milk defrosted right before use
  • ¾ cup water
  • 3 Tbsp. cornstarch
  • 3 Tbsp. sugar
Instructions
  1. Preheat oven to 350. Mix butter pieces into warm sweet potato until butter has melted. Stir in sugar and salt then vanilla, evaporated milk, and egg. Pour 13 oz of sweet potato mixture into pie crust and cover with pie shield. Bake for 30 minutes.
  2. While pie is baking, start making haupia. You don’t want the haupia to be done before the pie, so you may want to wait 5-10 minutes, depending on the strength of your stove. Once coconut milk comes to a simmer, it usually only takes a few minutes for the haupia to be ready.
  3. Put coconut milk and sugar in a pot on low heat, whisking occasionally. Mix water and cornstarch together separately, so it’s ready once coconut milk starts bubbling. When coconut milk starts simmering, add cornstarch and water mixture. Whisk continually to prevent lumps. Haupia is ready when the lines of the whisk leave an impression.
  4. Pour haupia on top of cooked sweet potato layer. Let cool and refrigerate to let haupia set.