On Oahu, we always try to eat sweet potato haupia pie from Ani's Bakery. It's a slightly buttery/crunchy/nutty crust, a generous layer of rich purple Okinawan sweet potato filling, a layer of smooth, creamy/custardy haupia and topped with whipped cream. You will want to eat the Entire Pie, but this is Not a Good Idea. Very small slivers go a long way.

It's about $20 and sold only at their bakery in Halawa. If you don't order ahead, don't count on waltzing in and getting one. They sell 'em out nearly every day.

I've tried desperately and unsuccessfully to bring one back. A fresh pie is too unwieldy and perishable. When I asked if one could be frozen, "No" was the swift reply, with an "Are you lolo?!" (Hawaiian for insane *and* stupid) stink-eye, just for good measure.

My daughter and husband, the resident bakers, finally tried it, as this is my daughter's favorite dessert. 

Here's what ours looked like. We do get style points for the Stitch plate and more portable bar-style form factor, but we've got a lot to learn. I've already adjusted the Greenhouse recipe, and here's what we'll do next time.

Halve the amount of butter. The sweet potato flavor was completely overshadowed by just too much butter.

Cook the potatoes really well and mash until smooth. Potato chunks aren't good pie gestalt. 

Nix the graham-cracker crust option. My daughter declared it not substantial enough against the sweet potato and haupia. And it adds even more butter taste.

If you use the Noh's haupia mix, do not let it harden before spreading it out on the pie. Our haupia topping looked more like cottage cheese, and while it tasted good, the texture was more like jello and definitely not the creamy texture of Ani's. Next time, haupia from scratch.

Click here for the updated recipe. Still Greenhouse material. Until we figure it out, go to Ani's and get your own.

Eat Well. Be Well.