Ingredients
Crust
| 2 cups | flour | | 1/2 cup | sugar | | 2 sticks | butter, chilled | | 3/4 cup | nuts, chopped (optional) |
Pie Filling
| 8 tbsp. | butter or | | margarine, softened | | 1 cup | sugar | | 2 | beaten eggs | | 2 cups | Okinawan sweet potato, mashed | | 1/2 cup | evaporated milk | | 1 tsp. | vanilla | | 1/4 tsp. | salt |
Haupia Topping
| 1 can (12 oz.) | frozen coconut milk, thawed | | 4 to 6 tbsp. | sugar | | 4 to 6 tbsp. | cornstarch | | 3/4 cup | water |
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Instructions
Crust:
Cut butter into small cubes. Combine flour, sugar and nuts in a medium bowl. Cut butter into the flour mixture until sandy texture. Press into 9x13-inch pan. Bake at 350°F for 15-20 minutes. Cool completely.
Pie Filling:
Cream butter and sugar. Add eggs and mix well. Gradually mix in the mashed sweet potatoes. Add evaporated milk, vanilla and salt. Mix well.
Pour into crust and bake at 350°F 30-35 minutes. Cool completely.
Haupia Topping:
Combine sugar and coconut milk in a small saucepan. Bring to a low boil. Combine cornstarch and water, stir into coconut milk. Remove from heat and stir until thickened. Cool slightly and pour over sweet potato filling. Refrigerate for 3-4 hours.
Author's Comments
Tumaikuru = Okinawan sweet potato. Often recognized by it's purple color. The outside of the potato is off-white but the inside is a deep purple. 2 plump, medium sized potatoes = 2c mashed
Haupia = coconut milk concoction.
I often will substitute the 12oz frozen for 13.5 oz can of coconut milk found on the grocer's shelves. Just increase the sugar and cornstarch to 7T each when using this substitute.
Crust option is to use my own shortbread crust recipe found under Kathy's All Purpose Dessert Crust. It's easier.
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