Best Haupia And Purple Sweet Potato Pie Recipes

OKINAWAN SWEET POTATO HAUPIA PIE

Steps:

• In a deep pot, add enough water to cover the Okinawan Sweet Potatoes. Boil until tender. To check, pierce the center of sweet potato with a fork. If it slides easily, potato is cook.
• Drain water. Peel and mash potatoes, set aside to cool. Note: Depending on your liking, you can puree sweet potatoes with other ingredients in the blender or if you prefer a chunkier filling use a fork to mash it.
• Meanwhile, prepare crust.
• Chop macadamia nuts using a mortar or a food processor. Cut butter into cubes.
• In a bowl, combine chopped macadamia nuts and butter. Use a spatula and a fork to break and mix butter with macadamia. Once mixture is crumbly and no large butter chunks remain, it is time to make the crust.
• Spread macadamia nut mixture evenly at the bottom of pie pan. Starting at the center, use your fingers and press mixture to form a crust working your way up to the sides of pan. Use a fork to crimp the top edges of crust or however you prefer to do it.
• Place the crust in the fridge while preparing filling.
• Pre-heat oven at 350 degrees F.
• The next process either you do it by hand for a chunkier filling or use a blender for a smoother texture. (I like it with some small chunks.)
• In a bowl, cream butter and sugar together until smooth and creamy.
• On one side of bowl, lightly beat eggs. Combine eggs with mixture until completely incorporated.
• Gradually add mashed Okinawan Sweet Potatoes, mixing thoroughly.
• Add evaporated milk, vanilla and salt. Blend well.
• Take the crust from the fridge and spread the sweet potato filling into the pie crust. Leave ½ an inch on top for the Haupia layer.
• Bake at 350 degrees F for 30 minutes, or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• Cool pie completely in the refrigerator.
• When pie has cooled, prepare the haupia layer. Note: Don't prepare haupia ahead of time as it will solidify into chunky globs of coconut.
• In a saucepan, add the coconut milk and water, but don't turn on the heat just yet.
• Mix sugar and cornstarch in a small bowl then add it to the coconut milk mixture.
• Heat at medium-low stirring constantly, until thickened. If you spoon out and lift mixture and glop of mixture falls back into the pan, it is ready. Remove pan from heat.
• Immediately pour haupia mixture over pie spreading evenly. Return to the fridge and chill for several hours. Note: Haupia should be applied as soon as it's cooked as it will turn solid.
• If you like, top with macadamia nuts, toasted coconut or toasted pinipig. Serve cold. Enjoy!

HAUPIA AND PURPLE SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
• Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
• Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
• Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
• Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
• Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
• Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

DAIRY-FREE PURPLE SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
• Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
• Reduce the oven temperature to 350°F (180°C).
• Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30-60 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
• While the sweet potatoes cool, make the crust: In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20-30 seconds, until crumb-like in texture.
• Transfer the crust to a 9-inch pie dish. Using your fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
• Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
• Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60-90 seconds, until completely smooth.
• Pour the filling into the cooled pie crust and use a spatula to smooth the top.
• Bake the pie for 40-45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking. Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, at least 2 hours, up to overnight.
• While the pie cools, make the coconut whipped cream: Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.
• Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
• Slice the pie and top with the coconut whipped cream.
• Enjoy!

SWEET POTATO HAUPIA PIE

Steps:

• 1. CRUST: Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissor motion until the crust mixture is crumbly and no large butter chunks remain.
• 2. Press the crust mixture onto the bottom of a pie pan, continuing up the sides of the pan. Place the pan in the refrigerator.
• 3. SWEET POTATO LAYER: In a medium bowl, cream the butter and sugar together until smooth and creamy. Add egg one at a time, mixing after adding each egg. Add half of the sweet potatoes, mixing thoroughly. Add the other half and mix again. Mix in the evaporated milk, vanilla and salt.
• 4. Spread the sweet potato mixture into the pie crust, do not add too much, it should fill the pie crust no higher than 1/2 an inch from the top edge of the crust so that we have room for the haupia layer.
• 5. Bake the pie at 350 degrees for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• 6. HAUPIA LAYER: When the cooked pie has cooled. Begin preparing the haupia layer. You do not want to start preparing the haupia too early or it will solidify.
• 7. Place the coconut milk and the water in a saucepan, but do not turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add it to the liquids. Turn the heat on to medium, stirring constantly, until it thickens.
• 8. Immediately pour the haupia mixture over the sweet potato layer and return the pie to the refrigerator to chill for several hours.

OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING

Steps:

• To Make the Shortbread Crust.
• Preheat oven to 300 degrees F.
• Cream the butter and sugar together.
• Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
• Add flour slowly.
• Add vanilla and chopped macadamia nuts.
• Press the dough down onto an ungreased 9 X 13 pan.
• Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
• Let cool.
• Start on the Okinawan Sweet Potato Pie Filling:.
• Preheat the oven to 350 degrees F.
• Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
• 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.
• In a large mixing bowl, cream together butter and sugar until very fluffy.
• Add in eggs one at a time and mix until well incorporated.
• Mix in milk, vanilla and salt.
• Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
• Pour onto the baked crust and bake for 30 minutes.
• Remove from oven and let it cool down to room temperature.
• To make the Haupia topping.
• In a thick-bottomed pot, heat the coconut milk until it is warm.
• In a large mixing bowl, combine sugar and cornstarch.
• Add water to the bowl.
• Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
• Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
• Refrigerate overnight.