Frieda's Specialty Produce - Okinawan Sweet Potato and Haupia Pie
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Okinawan Sweet Potato and Haupia Pie

Haupia is a traditional Hawaiian coconut pudding. Makes one 9×13-inch pie.

Ingredients

Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted and cooled
1/2 teaspoon kosher or fine sea salt

Filling:
2 pounds Okinawan Sweet Potatoes, peeled and cut into 1-inch chunks
1/2 cup unsalted butter, melted and cooled
1/2 teaspoon kosher or fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 12-ounce can evaporated milk
2 teaspoons vanilla extract

Haupia:
1/2 cup granulated sugar
1/3 cup cornstarch
2 cups canned coconut milk (full-fat is best)
1 cup water
1 tablespoon light rum (optional)

Lightly toasted, shredded, unsweetened coconut and/or toasted, crushed macadamia nuts to garnish

Steps

Preheat oven to 325 degrees.

Combine graham cracker crumbs, butter, and salt until mixture looks like wet sand. Press mixture firmly into 9×13-inch baking dish to cover just bottom (no side). Bake 10 minutes, then allow to cool. Meanwhile, prepare filling.

Raise oven temperature to 400 degrees.

Place Okinawan sweet potatoes in pot of water to cover and bring to moderate boil. Cook potatoes until fork-tender, 15-20 minutes. Drain well and mash with potato masher until smooth. (A few lumps are OK.)

Measure out 2 1/2 cups of mashed potatoes into large bowl. Add in remainder of filling ingredients, and whisk together thoroughly.

Pour mixture into prepared crust. Bake 15 minutes. Lower temperature to 325 degrees and bake 30-35 minutes, turning once, until center is set. Remove from oven and place on rack to cool. Meanwhile, prepare haupia.

In heavy-bottomed saucepan, combine haupia ingredients except for garnish. Whisk together thoroughly to eliminate lumps. Heat over medium-high heat, stirring constantly. Once mixture starts to bubble, simmer until it thickens, 6-8 minutes. Let cool. Pour haupia over cooled pie and spread evenly to cover.

Refrigerate until pudding firms up, at least 3 hours, ideally overnight.

Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Serve cold or at room temperature.

Source: Food52

Analyzed to serve 16. Calories 360, Total Fat 21g, Saturated Fat 14g, Trans Fat 0.5g, Cholesterol 60mg, Sodium 180mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 23g, Protein 4g, Vitamin A 10%, Calcium 10%, Iron 10%