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Okinawan Sweet Potato and Haupia Pie

  • Recipe Submitted by on

Category: Holiday, Potatoes, Pies

 Ingredients List

  • ~~~~ For Crust ~~~~
  • 1½ sticks of unsalted butter
  • â…› cup + 1 tablespoon granulated sugar
  • 1½ cups all purpose flour
  • 1 cup macadamia nuts, chopped
  • ~~~~~ Okinawan Sweet Potato Layer ~~~~~
  • 2 cups Okinawan sweet potatoes, cooked and whipped
  • 1 stick of unsalted butter at room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ~~~~~ Haupia Layer ~~~~~
  • ½ cup sugar
  • ½ cup cornstarch
  • 1¼ cups lukewarm water
  • 2 12-ounce cans frozen coconut milk, defrosted


------------ For Crust: ------------
Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour. Cut in butter until mixture is crumbly. Add chopped macadamia nuts and mix well. Press lightly into a 13" x 9" baking pan. Bake at 350°F for 12-17 minutes, until lightly browned. Set aside.


The recipe for this crust is similar to one for a macadamia nut shortbread. You may substitute any shortbread recipe for this one.

(Someone in my family is allergic to nuts so we don't include the nuts and just substitute the same amount of flour.)

~~~~~~ Okinawan Sweet Potato Layer ~~~~~~
In a mixing bowl, cream together butter and sugar. Add eggs, one at a time. Next, fold in whipped Okinawan sweet potatoes. Then, add in milk, vanilla and salt. Continue to mix until well combined. Mixture should be the consistency of pancake batter. Pour onto crust and bake at 350°F for 30 minutes. Remove from oven. Set aside to cool to room temperature.


Instead of whipping the Okinawan sweet potatoes, they may be mashed for a more "chunky" texture. I prefer them whipped. The texture is smooth, light and fluffy. Whipping gives this a "melt-in-your-mouth" feel.

------------ Haupia Layer ------------
(Note: I use two 13.5 ounce cans of regular coconut milk because it's easier to find. I reduce the amount of water to 1 cup when I do that)

In a mixing bowl, combine dry ingredients. Add water and stir until sugar and cornstarch are dissolved. In a heavy bottomed pot, heat coconut milk on low until warmed through. Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened (about 5-7 minutes). Let cool slightly, then pour over Okinawan sweet potato mixture. Refrigerate until firm, about 4-5 hours, overnight is best.

Cut into squares and enjoy!

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