Okinawan Purple Sweet Potato Pie With Haupia Topping

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 cup salted butter
• 1 cup sugar
• 2 large eggs
• 3 cups flour
• 1 tablespoon vanilla
• 1/2 cup finely chopped macadamia nuts
• 3 cups okinawan sweet potatoes
• 3/4 cup unsalted butter
• 2/3 cup sugar
• 2 eggs
• 1/2 cup whole milk (do not use skim)
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup cornstarch
• 1 1/4 cups lukewarm water
• 2 (12 ounce) cans coconut milk

Recipe

• 1 to make the shortbread crust.
• 2 preheat oven to 300 degrees f.
• 3 cream the butter and sugar together.
• 4 add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
• 5 add flour slowly.
• 6 add vanilla and chopped macadamia nuts.
• 7 press the dough down onto an ungreased 9 x 13 pan.
• 8 bake for 30 minutes. shortbread will not brown. do not overcook!
• 9 let cool.
• 10 start on the okinawan sweet potato pie filling:.
• 11 preheat the oven to 350 degrees f.
• 12 peel and dice (about 1-inch cubes) the okinawan sweet potato and steam until tender and dark purple.
• 13 whip the potatoes until fluffy. if you prefer a chunkier style of pie, mash the potatoes to your preference. set aside to allow to cool.
• 14 in a large mixing bowl, cream together butter and sugar until very fluffy.
• 15 add in eggs one at a time and mix until well incorporated.
• 16 mix in milk, vanilla and salt.
• 17 fold the potatoes into the butter mixture. it should have the consistency of pancake batter.
• 18 pour onto the baked crust and bake for 30 minutes.
• 19 remove from oven and let it cool down to room temperature.
• 20 to make the haupia topping.
• 21 in a thick-bottomed pot, heat the coconut milk until it is warm.
• 22 in a large mixing bowl, combine sugar and cornstarch.
• 23 add water to the bowl.
• 24 slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
• 25 let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
• 26 refrigerate overnight.