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
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.
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[email protected]This dessert was a disappointment. The haupia was bland and the coconut crust was too dry.
Lily Jenkins
[email protected]I'm not sure I would make this dessert again, but I'm glad I tried it.
Kuti Peller
[email protected]This dessert is a bit time-consuming to make, but it's worth the effort.
Maria Bejarano
[email protected]I had some trouble finding haupia, but I was able to make a decent substitute using coconut milk and cornstarch.
Ps bloodline
[email protected]The haupia was a little too sweet for my taste, but the rest of the dessert was delicious.
Tayyaba Riaz
[email protected]I'm definitely going to make this dessert again. It's a new favorite!
John Ware
[email protected]This dessert is a great way to use up leftover sweet potatoes.
Taleeq Yaseen
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed this dessert. The haupia and coconut crust balanced out the sweetness of the potatoes perfectly.
John Temesgen
[email protected]I made this dessert for a party and it was a huge success. Everyone loved it!
artur cebotari
[email protected]This dessert is so unique and delicious. I've never had anything like it before.
Mercy Pote
[email protected]The flavors in this dessert are amazing! The sweet potatoes give it a subtle sweetness, while the haupia adds a rich, creamy flavor. The coconut crust is the perfect complement to the other flavors.
Safdar lodhi
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it was a big hit with my family.
william Andy Koloko
[email protected]I followed the recipe exactly and the dessert turned out perfectly. The haupia was smooth and creamy, and the sweet potatoes added a nice sweetness and texture. The coconut crust was the perfect finishing touch.
Smartfixers
[email protected]This Okinawan sweet potato haupia dessert was a delightful surprise! The combination of sweet potatoes, haupia, and coconut crust was unique and flavorful. I especially enjoyed the contrast between the soft, creamy haupia and the crispy coconut crust