Okinawan Sweet Potato Pie with Haupia Topping
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Okinawan Sweet Potato Pie with Haupia Topping
Recipe Number: 1132892397
Contributor: Miulang

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Ingredients
1 premade, prebaked pie crust

FILLING:
8 Tbps (1 block) Butter or margarine, softened
2/3 C Sugar
2 Eggs, beaten
2 C Okinawan (purple) sweet potatoes, cooked and mashed
1/2 C evaporated milk (I use 2% evaporated milk)
1 tsp Vanilla
1/4 tsp Salt
HAUPIA TOPPING

1/4 C Sugar
1/4 C
Cornstarch
3/4 C Water
1-14 oz can Coconut milk or coconut cream
Cooking Instructions
FOR FILLING: Beat butter and sugar. Add eggs and milk. Gradually mix in mashed sweet potatoes (get rid of all lumps before this step, or you will have dark purple lumps baked into the filling). Add evaporated milk, vanilla, and salt; beat until smooth. Pour into crust. Bake at 350 degrees for 30-35 minutes. Cool.



HAUPIA:

Combine sugar and cornstarch, stir in water and blend. Pour sugar/cornstarch mixture into coconut milk; cook and stir over low heat until thickened. Let cool slightly. Pour haupia mixture over the filling and refrigerate.
Additional Comments
Let this take the place of traditional pumpkin pie for dessert. Everyone will be amazed at the filling color (it will be purple) and the taste is so ono! This filling has a denser texture than regular pumpkin pie (not as custardy), but it also has more fiber in it.


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