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Sweet Potato Pie with Haupia Topping

Featured in the Honolulu Star-Advertiser on December 19, 2018.

Ingredients:

Sweet Potato Pie with Haupia Topping

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 cups mashed Okinawan or Molokai sweet potatoes
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 9-inch unbaked pie shell
  • Haupia Topping

Haupia Topping:

  • 1 can (12 oz) coconut milk
  • 3/4 cup water
  • 5 tablespoons sugar
  • 1/4 cup cornstarch

Directions:

  1. Preheat electric oven to 350°F.
  2. In a large bowl, cream butter and sugar.
  3. Add eggs and mix well.
  4. Gradually mix in sweet potato.
  5. Add evaporated milk, vanilla, and salt; mix well.
  6. Pour into pie shell and bake for 30 to 35 minutes.
  7. Cool.
  8. Pour Haupia Topping over pie.
  9. Chill for one hour or until haupia is firm.

Makes 8 servings.

Haupia Topping:

  1. In a saucepan, combine the coconut milk and water; blend well.
  2. Combine sugar and cornstarch, stir mixture into coconut milk.
  3. Cook over low heat, stirring constantly, until thickened.

Tidbit: Traditional haupia recipes call for coconut milk to be combined with ground arrowroot until it thickens. However, due to the lack of availability of ground arrowroot, cornstarch has been substituted in its place.

Approximate Nutrient Analysis per serving:
500 calories, 28 g fat, 18 g saturated fat, 80 mg cholesterol, 300 mg sodium, 57 g carbohydrate, 1 g fiber, 37 g sugar, 5 g protein

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