'Ono Hawaiian Recipes: Okinawan Sweet Potato Haupia Pie

In one of my recent trips to the grocery store, I came across a small bin labeled "Hawaiian sweet potatoes".  I did not actually know what that meant, but I bought them anyway, as is my usual process.  Imagine my surprise when I found out that they're actually purple inside!  Well, I figured the best way to let these shine was in a Hawaiian dessert, such as this one, with the traditional coconut haupia pudding as the top layer.  I was honestly a bit shocked how delicious this was.  Everything in this dessert comes together perfectly, from the crunchy cookie base, to the beautiful purple filling, to the coconut gelatin topping.  Perfectly sweet and satisfying.

Okinawan Sweet Potato Haupia Pie
From 'Ono Hawaiian Recipes blog

Shortbread Crust:

2 cups all-purpose flour
½ cup granulated sugar
1 cup (2 sticks) unsalted butter, chilled and cubed
¾ cup macadamia nuts, if desired

Sweet Potato Filling:

½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups mashed Okinawan sweet potatoes
½ cup evaporated milk
1 teaspoon vanilla extract
½ teaspoon kosher salt

Haupia Topping:

1 (14-ounce) can coconut milk
1 cup whole milk
1 cup water
½ cup cornstarch
1 cup granulated sugar
Whipped cream (optional)

Shortbread Crust:

Preheat the oven to 350°F.

In a large bowl combine the flour, sugar, and chilled butter cubes. Chop the ingredients up using a pastry blender until it starts to have a crumbly texture. Pour the mixture into a 9x13-inch pan and evenly spread it out. Flatten the crust using either your hand or a flat object. Bake for 15 to 20 minutes.

Sweet Potato Filling:

Boil the potatoes until it is tender enough to pierce a fork through. Peel and mash the potatoes in a large bowl. Measure out two cups of the mashed potatoes.

Cream the butter and sugar. Then add in the eggs and mix. Gradually mix in the mashed potatoes. Lastly add in the evaporated milk, vanilla extract, and salt. Mix well. Pour onto the baked crust and bake again for 30 to 35 minutes.

Haupia Topping:

Combine coconut milk, milk, water, cornstarch, and sugar. Whisk until there are no clumps and sugar particles. Heat it over medium heat and consistently stir until it thickens and bubbles. Turn off heat and let it cool for a few minutes. Pour onto the sweet potato filling and make sure it has spread out evenly. Let it chill in the fridge until the haupia firms up. About and hour or two.  Top with whipped cream, if desired.