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Purple Sweet Potato-Haupia Dessert

Featured in the Honolulu Star-Advertiser on March 27, 2011.

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Ingredients:

Purple Sweet Potato-Haupia Dessert

  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • Pinch of salt
  • 1 cup butter or margarine, softened
  • 4 cups warm mashed purple sweet potatoes
  • 1/2 cup sweetened condensed milk
  • 3/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cans (13.5 oz size) coconut milk
  • 1 cup water
  • 1/4 teaspoon vanilla

Directions:

  1. Preheat electric oven to 350°F.
  2. In a bowl, combine flour, 1/2 cup of the sugar, and salt.
  3. Cut in 1/2 cup of the butter.
  4. Lightly pat into a 13 x 9 x 2-inch baking pan.
  5. Bake for 25 minutes or until golden brown; cool.
  6. In large bowl, beat potatoes with electric mixer.
  7. Add remaining 1/2 cup butter and condensed milk; beat until smooth.
  8. Evenly spread mixture over cooled crust.
  9. In a saucepan, combine the remaining sugar, cornstarch, and salt.
  10. Slowly stir in the coconut milk and water.
  11. Stirring constantly, bring to a boil over medium high heat.
  12. Lower heat and cook, stirring constantly, until mixture is smooth and thick.
  13. Stir in vanilla.
  14. Spread over sweet potato mixture.
  15. Chill for at least 2 hours before serving.

Makes 24 servings.

Approximate Nutrient Analysis per serving:
280 calories, 15 g fat, 11 g saturated fat, 20 mg cholesterol, 125 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g sugar, 3 g protein

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