Okinawan Purple Sweet Potato Pie with Haupia Topping
Indulge in the vibrant flavors of Hawaii with this Okinawan Purple Sweet Potato Pie with Haupia Topping, a stunning dessert that blends eye-catching color with rich, creamy textures. Made with naturally sweet and nutty Okinawan purple sweet potatoes, this pie features a silky filling nestled in a buttery pie crust, topped with a luscious layer of coconut milk-based haupia for a tropical twist. The contrast of the sweet purple hue and the creamy white topping is both mesmerizing and delicious. Garnished with toasted shredded coconut for added texture, each bite offers a perfect balance of earthy, sweet, and coconut flavors. Perfect for special occasions or as a show-stopping addition to your holiday table, this dessert is a unique way to bring the taste of the islands to your home.
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs) Okinawan purple sweet potatoes
- 4 tablespoons Unsalted butter
- 0.75 cups Granulated sugar
- 0.5 cups Evaporated milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 crust 9-inch pie crust (ready-made or homemade)
- 1 can (13.5 oz) Coconut milk
- 0.5 cups Water
- 0.25 cups Cornstarch
- 0.25 cups Granulated sugar
- 2 tablespoons Unsweetened shredded coconut (optional for garnish)
Instructions
Preheat the oven to 350°F (175°C).
Peel the Okinawan purple sweet potatoes and chop them into chunks. Steam or boil the potato chunks until fork-tender, about 20-25 minutes. Drain and mash until smooth, then let cool slightly.
In a large mixing bowl, combine the mashed sweet potatoes, unsalted butter, 0.75 cups of granulated sugar, evaporated milk, eggs, vanilla extract, and salt. Whisk or use a hand mixer to blend until smooth and creamy.
Pour the sweet potato filling into the prepared 9-inch pie crust, spreading it evenly.
Bake in the preheated oven for 40-50 minutes, or until the filling is set and the crust is golden. Remove from the oven and let it cool completely to room temperature.
While the pie cools, prepare the haupia topping. In a medium saucepan, whisk together the coconut milk, 0.5 cups of water, cornstarch, and 0.25 cups of granulated sugar until smooth.
Cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 8-10 minutes. Remove from heat and let cool slightly for 5-10 minutes.
Pour the haupia topping evenly over the cooled sweet potato pie. Smooth the surface with a spatula.
Refrigerate the pie for at least 2 hours, or until the haupia is fully set.
Optional: Toast unsweetened shredded coconut in a dry skillet over medium heat for 2-3 minutes, or until lightly golden. Sprinkle it on top of the haupia layer for garnish.
Slice and serve chilled. Enjoy your Okinawan Purple Sweet Potato Pie with Haupia Topping!
Nutrition Facts
Calories |
4672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 869.0 g | 316% | |
| Dietary Fiber | 86.3 g | 308% | |
| Total Sugars | 367.5 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1094 mg | 84% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 10238 mg | 218% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
