OKINAWAN SWEET POTATO HAUPIA DESSERT

Okinawan Sweet Potato Haupia Dessert image

Another favorite from Kathrine's recipebox (slightly modified). She brought this to the office one day and I could hardly restrain myself from eating more than one piece. Of course, I had to ask for the recipe. Please note that the timing does not include the cooling or refrigeration time. This will give you 12 good size pieces.

Provided by marisk

Categories Dessert

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons sugar
1 1/2 cups all-purpose flour
1/2 cup macadamia nuts, finely chopped
12 tablespoons butter (3/4 cup)
1/2 cup evaporated milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
8 tablespoons butter, softened (1/2 cup)
1 cup sugar
2 eggs, lightly beaten
2 cups okinawan sweet potatoes, cooked and mashed (Don't substitute)
1/2 cup sugar
1/2 cup cornstarch
1 1/2 cups water
2 (12 ounce) cans coconut milk

Steps:

Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
Cut butter into flour mixture until texture is sandy.
Press lightly into 9 x 13 baking pan.
Bake at 325 degrees for 20-25 minutes.
SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
Beat butter and sugar together in a large bowl. Add eggs.
Gradually mix in the mashed sweet potatoes.
Add the evaporated milk mixture.
Pour onto crust layer.
Bake at 350 degrees for 30-35 minutes. Cool.
HAUPIA Layer: Combine sugar and cornstarch. Add water.
Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
Pour coconut milk mixture over pie filling and refrigerate until set.
Cut into bars or diamonds and serve. I personally find the crust better the next day.
Optional: Just before cutting, add a layer of Cool Whip.
Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.