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An elegant and sweet desert with a vibrant purple middle to the pie.
The first time I was introduced to the wonderful dessert was when I was at my grandma’s house in Kailua. All the cousins, uncles, and aunts were over for a family potluck. After we were all pau (finish) eating, the desserts were brought out. My aunt brought over one of those big foiled pans covered in foil. After she unwrapped it, all I saw was just a white a layer, which I assumed was haupia. I thought “Eh why not try it, I haven’t had haupia in awhile.” To my pleasant surprise, not only was there only a haupia layer, but it had a mystery purple layer and a crunchy shortbread layer. First bite I took, had me mystified. Second plate I was over the moon. Third plate, I wish I didn’t eat too much of that sushi bake. Fourth plate, I had to get the recipe. Fifth plate, I wanted to take the whole pan home. Sixth plate, my family was teasing. So, here we are!
What is the Purple Layer?
The purple layer is mashed Okinawan Sweet Potato. It a popular sweet potato grown locally in Hawaii. It made its way to the Hawaiian islands thanks to the Japanese. The sweet potato actually thrived in the islands due to its rich volcanic soil.
Sometimes people can get the Okinawan sweet potato mixed with Ube (pronounced ooh-bae). It’s totally understandable because they look and taste slightly the same. Ube is pretty much a purple yam that is popular in the Philippines and used quite commonly in desserts.The only difference is that Okinawan sweet potato grows underground like a potato while ube grows above ground on vines. Despite that one difference, it is totally fine to use the two ingredients interchangeably.
How to Cook the Okinawan Sweet Potato
It’s quite simple to use in this recipe:
- Boil the potato until it is tender enough to pierce a fork through
- Peel the skin off
- Mash the potatoes
It’s pretty much the same as regular potatoes, except these potatoes are purple.
Video Tutorial
Check out this video to help you gain more insight on how to make Okinawan Sweet Potato Haupia Pie. Also, subscribe to myYouTubeto help support me so I can continue making more of these contents. Mahalo!
Okinawan Sweet Potato Haupia Pie
An elegant and sweet desert with a vibrant purple middle to the pie.
Print Recipe
Prep Time:30 minutes mins
Cook Time:1 hour hr 15 minutes mins
Chill:1 hour hr
Total Time:2 hours hrs 45 minutes mins
Equipment
Oven
Pastry cutter
9x13 inch pan
Ingredients
Shortbread Crust:
- 2 cups flour
- 1/2 cup sugar
- 1 cup chopped butter chilled
- 3/4 cup nuts (optional)
Sweet Potato Filling:
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 2 cups mashed Okinawan sweet potatoes
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Haupia Topping:
- 1 (14 oz) can coconut milk
- 1 cup milk
- 1 cup water
- 1/2 cup cornstarch
- 1 cup sugar
- whipped cream (optional) topping
Instructions
Shortbread Crust:
Preheat the oven to 350°F.
In a large bowl combine the flour, sugar, and chilled chopped butter. Chop the ingredients up using a pastry blender until it starts to have a crumbly texture.
Pour the mixture into a 9x13 pan and evenly spread it out. Flatten the crust using either your hand or a flat object.
Bake for 15-20 minutes.
Sweet Potato Filling:
Boil the potatoes until it is tender enough to pierce a fork through.
Peel and mash the potatoes in a large bowl. Measure out two cups of the mashed potatoes.
Cream the butter and sugar. Then add in the eggs and mix. Gradually mix in the mashed potatoes. Lastly add in the evaporated milk, vanilla extract, and salt. Mix well.
Pour onto the baked crust and bake again for 30-35 minutes.
Haupia Topping:
Combine coconut milk, milk, water, cornstarch, and sugar. Whisk until there are no clumps and sugar particles.
Heat it over medium heat and consistently stir until it thickens and bubbles.
Turn off heat and let it cool for a few minutes.
Pour onto the sweet potato filling and make sure it has spread out evenly. Let it chill in the fridge until the haupia firms up. About and hour or two.
It is optional to top it off with whipped cream. Cut into square pieces and enjoy!
Servings: 32
Ono Hawaiian Recipes
Thanks for the recipe! You are missing eggs in the ingredient list. Anyway, i had all the ingredients at home so I am trying it out for the first time. It’s chilling now, so gonna enjoy it later 🙂Reply
Ohhh! Thank you so much! I’ll update it right now. Let me know how it turns out 🙂
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I just sneaked a piece while the kids are napping. Mmm sooo good. And I’m delighted I can make it myself if I really wanted to. Tempted to eat another but I will wait to enjoy with my family 🙂 thanks again!
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I just made this and it was fabulous. My hubby couldn’t stop eating. I don’t know what I did wrong but when I made the sweet potato part it was so runny. I ended up putting little over 4 cups of sweet potatoes just to get the same consistency as in your video. It still tasted amazing though. My husband said reminded him for his childhood.Reply
I had the same issue. Used all I had, just over 3 cups, still runny. I do live at a high altitude. I dont know if this was a factor. It set up ok, just more cake-like
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i tried to skimp on the butter, so the crust was a little crusty . i substituted stevia for sugar and used a mix for the haupia. it is pretty darn good!! i also put organic dried coconut flakes in the haupia. used walnuts in crust i like all the Crunch!Reply
Do you have to use the additional milk when making the haupia portion?
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Totally 5 stars! Thank you for this recipe! Everyone loved it. I followed and it came out perfect!Reply
I’m so happy to hear that!!
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Huuuuuui, Tani! We had a family gathering on May 28th. Just by looking at your recipe, I could tell it was ono, so I made two batches. Gooood ting! It was a hit and so delicious. I won’t tell you how many pieces I had. My ohana devoured it. Thank you for this and all your wonderful local recipes.On a side note, I was pressed for time so I made the dessert a couple of days in advance and froze it. It was perfect for the BBQ!
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Ohhh that sounds so awesome! Glad it was a hit with the ohana 🙂
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Loooovee this recipe!! But did anyone else have way too much crust?? I had enough to make almost 3 9×13 pans 🤷🏻♀️Reply
Hi,
Is there a reason not to peel the potato before boiling it? I find it easier to peel hard potatoes than cooked. Thanks!Reply
This was so yummy! I cut the recipe in half and used a 9in round pan which worked just fine. The crust was amazing and the color was beautiful! All my guests loved it. Thanks 🙂Reply
