Dessert - Okinawan sweet potato haupia pie recipes

Author: Gladys Cabral  

Purple sweet potato haupia pie with deep purple potatoes and a coconut layer topped with macadamia nuts and shredded coconut. This is a three layer pie: bottom layer- macadamia nut crust, middle layer- Okinawan sweet potatoes, top layer- haupia.

Okinawan Sweet Potato Haupia Pie

Okinawan Sweet Potato Haupia Pie
An elegant and sweet desert with a vibrant purple middle to the pie.
Provided by: Ono Hawaiian Recipes
Total time: 165 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 32 servings
Cuisine: Hawaiian
Number of ingredients: 17
Ingredients:
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup chopped butter (chilled)
  • 3/4 cup nuts (optional)
  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups mashed Okinawan sweet potatoes
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 (14 oz) can coconut milk
  • 1 cup milk
  • 1 cup water
  • 1/2 cup cornstarch
  • 1 cup sugar
  • whipped cream (optional) (topping)
How to cook:
  1. Shortbread Crust:
  2. Preheat the oven to 350°F.
  3. In a large bowl combine the flour, sugar, and chilled chopped butter. Chop the ingredients up using a pastry blender until it starts to have a crumbly texture.
  4. Pour the mixture into a 9x13 pan and evenly spread it out. Flatten the crust using either your hand or a flat object.
  5. Bake for 15-20 minutes.
  6. Sweet Potato Filling:
  7. Boil the potatoes until it is tender enough to pierce a fork through.
  8. Peel and mash the potatoes in a large bowl. Measure out two cups of the mashed potatoes.
  9. 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.
  10. Pour onto the baked crust and bake again for 30-35 minutes.
  11. Haupia Topping:
  12. Combine coconut milk, milk, water, cornstarch, and sugar. Whisk until there are no clumps and sugar particles.
  13. Heat it over medium heat and consistently stir until it thickens and bubbles.
  14. Turn off heat and let it cool for a few minutes.
  15. 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.
  16. It is optional to top it off with whipped cream. Cut into square pieces and enjoy!
Notes: Okinawan Sweet Potato Haupia Pie, It's a unique dessert with three layers of heaven. A crunchy shortbread crust, layered with Okinawan Sweet Potatoes, and topped with a Haupia

How to Make Okinawan Sweet Potato Haupia Pie

Okinawan Sweet Potato Haupia Pie is by far my favorite dessert! My Aunty brought this dessert
Duration: 4:32

Okinawan Sweet Potato Haupia Pie

Okinawan Sweet Potato Haupia Pie Click here to read comments while watching the video. Duration: 12:00

ハワイのデザートOKINAWAN SWEET POTATO HAUPIA PIEでアロハ

Okinawan Sweet Potato Haupia Pie is Hawaiian three layered pie: haupia (creamy coconut
Duration: 14:53

Purple Sweet Potato Haupia Pie

Purple Sweet Potato Haupia Pie
Purple sweet potato haupia pie with deep purple potatoes and a coconut layer topped with macadamia nuts and shredded coconut.
Provided by: Samantha Ferraro
Total time: 185 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: American,Hawaiian
Number of ingredients: 20
Ingredients:
  • 1 cup unsalted butter (chilled and cut into cibes)
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6-8 tablespoons ice cold water
  • 3 medium purple Stokes potatoes (peeled and cut into chunks)
  • 1/2 cup unsalted butter (melted and slightly cooled)
  • 1 12 ounce can of evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon orange zest (optional)
  • pinch of salt
  • 1 13.5 ounce can coconut milk ((not light))
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/3 cup cornstarch
  • 1/2 cup macadamia nuts (finely chopped)
  • 1/2 cup shredded coconut
Nutrition:
  • Calories: 383 kcal
  • Carbohydrate: 43 g
  • Protein: 4 g
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Trans Fat: 1 g
  • Cholesterol: 66 mg
  • Sodium: 115 mg
  • Fiber: 2 g
  • Sugar: 18 g
  • Unsaturated Fat: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Make the pie crust. Add the flour, butter, salt and sugar to a food processor and pulse a few times until the butter looks like small peas. With the motor running, slowly add the cold water, and pulse together until a ball of dough forms.
  2. Dive dough in half and wrap in plastic wrap, forming a smooth round disk. Place dough in fridge for at least 20 minutes (or freezer for 10-15 minutes). This will be your crusts for both pies.
  3. Make the sweet potato filling. Boil purple sweet potatoes potatoes for about 20 minutes until the potatoes are very soft. Then pour water out and add potatoes to (clean) food processor and pulse a few times to puree potatoes.
  4. Add melted butter, evaporated milk, eggs, sugar and flavorings. Process everything together until mixture becomes a smooth creamy consistency. Set aside.
  5. Roll out pie crust. Once pie crust is chilled, roll out to about 1/2 an inch wider than the pie dish you'll be using. Roll out on a floured surface with a floured rolling pin and fit into a 9 inch pie dish. Crimp the edge of pie into desired pattern. Repeat with other dough if making 2 pies.
  6. Bake sweet potato pie. Pour sweet potato filling into pie shells and bake at 350 degrees Fahrenheit for 40-45 minutes. You will know pie is done when the crust is lightly golden brown and you can insert a knife into the potato layer and it comes out clean. If crust browns too fast, cover with foil and continue baking.
  7. Cool pie to room temperature. Once pie is done remove from oven and allow to cool to room temperature for a few hours. Or place in fridge overnight.
  8. Make the haupia layer. Mix together the sugar and cornstarch in a bowl and set aside. Heat coconut milk and water in a small pot until warm and add the sugar and cornstarch mixture. Whisk together and continue whisking for 5-8 minutes until sugar dissolves and haupia becomes thick, almost the consistency of thick honey. Once ready, pour haupia over sweet potato layer and top with chopped macadamia nuts and shredded coconut.
  9. Allow pie to set and chill for several hours until haupia layer is cool and serve.
Notes: Okinawan Sweet Potato Haupia Pie, Okinawan Sweet Potato Haupia Pie Haupia in this recipe is a luxurious creamy version of the popular Hawaiian dessert. Calling it coconut pudding doesn't even

Sweet Potato Haupia Pie

Sweet Potato Haupia Pie
On Thursday Auntie Lani came over to Ali‘iolani class to bake sweet potato haupia pie with us. This is a three layer pie: bottom layer- macadamia nut crust, middle layer- Okinawan sweet potatoes, top layer- haupia. We started by crushing the macadamia nuts in Auntie Lani's food processor and adding the necessary ingredients for the crust. Then we peeled, cut, and mashed the sweet potatoes. We added the remaining ingredients for the sweet potato layer and blended it with Auntie Lani's hand blender. This was a fun tool that we had never used before, and it was fun to see the color change and the ingredients mix! Lastly, we cooked the haupia in our skillet and added it to the top of the pie. There were lots of steps and lots of different ingredients, but it exposed us to new tools and ingredients we haven't used before. And the end result was a very delicious pie!Mahina class also made sweet potato haupia pie at the Big House!
Provided by: uhmccadmin
Yields: 0 servings
Cuisine: Hawaiian
Number of ingredients: 15
Ingredients:
  • 1 1/2 cups cold, unsalted butter (3 sticks)
  • 4 tbsp sugar
  • 3 1/2 cups flour
  • 2 cups macadamia nuts
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 whole eggs, beaten
  • 4 cups okinawan sweet potatoes (peeled, boiled and mashed)
  • 1 cup evaporated milk
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cans coconut milk (13.5 oz.)
  • 1 cup water
  • 2/3 cup sugar
  • 2/3 cup cornstarch
How to cook:
  1. For the crust
  2. Mix the dry ingredients together, then add nuts and butter, cutting with a pastry cutter until crumbly, then press into pie pan. Place the pan in the refrigerator.
  3. For the OKINAWAN SWEET POTATO layer:
  4. Cream butter and sugar until smooth in medium bowl.
  5. Add eggs, then mashed potato, then the remaining ingredients.
  6. May use hand blender to cream sweet potato mixture together.
  7. Spread into the crust but leave a half inch for the haupia on top
  8. Bake the pie at 350 degrees F for 30-35 minutes until the crust is golden and the potato filling is lightly browning. Let cool.
  9. For the HAUPIA LAYER: (do not start until the potato filling is cool)
  10. Put the milk and water into pan.
  11. Mix sugar and cornstarch together, then add to the liquids.
  12. Turn on medium heat and stir constantly until dissolved and thickened, several minutes.
  13. Quickly pour haupia over pie evenly and refrigerate for a few hours or overnight.
  14. Cut and serve when cooled.
Notes: Okinawan Sweet Potato Haupia Pie, Okinawan Sweet Potato Haupia Pie Click here to read comments while watching the video. Duration: 12:00

Sweet Potato Haupia Bars

Sweet Potato Haupia Bars
Sweet potato haupia bars are a favorite dessert here in Hawai’i. Crumbly shortbread crust with a sweet potato filling topped with a soft set haupia. You won’t want to pass this up.
Provided by: Relle
Total time: 105 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: Hawaiian
Number of ingredients: 15
Ingredients:
  • 3/4 cup unsalted butter
  • 2 tablespoons granulated sugar
  • 1 3/4 cup all purpose flour
  • 1 cup macadamia nuts, chopped
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 2 cups Okinawan sweet potato, peeled, cooked, and mashed
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 can (13.5 fluid ounces) coconut milk
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1/3 cup cornstarch
Nutrition:
  • Calories: 245 calories
  • Carbohydrate: 26 grams carbohydrates
  • Cholesterol: 43 milligrams cholesterol
  • Fat: 15 grams fat
  • Fiber: 1 grams fiber
  • Protein: 3 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 47 milligrams sodium
  • Sugar: 14 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 7 grams unsaturated fat
How to cook:
  1. Preheat oven to 350F.
  2. In the bowl of a stand mixer fitted with the paddle attachment add flour and sugar. Mix until combined. Then add butter and macadamia nut. Mix until crumbly.
  3. Pour crust layer in to a greased 9x13 baking pan. Press into baking pan to form an even layer and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment add sugar and butter. Mix until light and fluffy.
  5. Add eggs and mix until well incorporated.
  6. Next add sweet potato, evaporated milk, vanilla, and salt. Mix until well combined.
  7. Evenly spread the sweet potato mixture over the crust layer and bake at 350F for 30 minutes or until lightly browned. Remove and let cool.
  8. Add coconut milk and water to a medium pan over medium high heat. Whisk to combine.
  9. In a small bowl whisk together sugar and cornstarch. Add the dry ingredients to the pan and whisk to combine.
  10. Continue stirring until cornstarch and sugar dissolve and the mixture thickens slightly. This will take 2-3 minutes.
  11. Pour haupia over the cooled sweet potato layer. Place in the refrigerator for at least 1 hour or overnight to set.
  12. Cut and ENJOY!
Notes: Sweet Potato Haupia Pie - University of Hawaii System, This is a three layer pie: bottom layer- macadamia nut crust, middle layer- Okinawan sweet potatoes, top layer- haupia. We started by crushing the macadamia
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