okinawan sweet potato haupia pie
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OK, the picture is the Ani's version. Our homemade attempt needs a little work. Based on our recent experiment, I've made some modifications.
However, Roselani haupia ice cream still pretty much drives this dessert over the top. NOTES:1) Okinawan sweet potatoes spoil VERY quickly. Use them within 2 days of buying them.
2) Reduced butter by half in sweet potatoes. 3) Noh pre-mix haupia makes a jello-like haupia. While the taste is good, the texture is a little too firm. 3) Bars or traditional pie shape work equally well. |
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1 3/4 cup flour Sweet Potato Filling 2 1/2 - 3 pound purple Okinawan sweet potatoes 1/2 a block of butter 2/3 can of sweet condensed milk (this is plenty!) |
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Crust
Cream butter and sugar. Add flour and nuts and press into a 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes
Sweet Potatoes
Boil potatoes until very tender. Peel and mash while still hot. Add butter and mix well. Add about 2/3 can of condensed milk and mix well. Spread over cooled crust or into pre-made pie shell.
Haupia #1
Make haupia according to the Noh directions. Spread over sweet potato and cool.
Haupia #2
Mix all haupia ingredients on the stove until it thickens. Make sure you make a mix of cornstarch and a little water. Do not just dump constarch in dry.
Spread over sweet potatoe and cool. Top with whipped cream and eat.
Cream butter and sugar. Add flour and nuts and press into a 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes
Sweet Potatoes
Boil potatoes until very tender. Peel and mash while still hot. Add butter and mix well. Add about 2/3 can of condensed milk and mix well. Spread over cooled crust or into pre-made pie shell.
Haupia #1
Make haupia according to the Noh directions. Spread over sweet potato and cool.
Haupia #2
Mix all haupia ingredients on the stove until it thickens. Make sure you make a mix of cornstarch and a little water. Do not just dump constarch in dry.
Spread over sweet potatoe and cool. Top with whipped cream and eat.
