Purple Sweet Potato Pie Haupia Recipe

You will know pie is done when the crust is lightly golden brown and you can inset a knife into the potato layer and it comes out clean.

Purple sweet potato pie haupia recipe. Whisk water 1 2 cup white sugar and cornstarch together in a small bowl until smooth. Wrap the purple sweet potatoes in foil prick them with a fork and bake them together with the pie crust or up to 2 days in advance until tender. Place the pie into the refrigerator to chill for at least 3 hours but preferably overnight.

Peel the baked potatoes and add them to the bowl of your food processor. If you prefer a chunkier style of pie mash the potatoes to your preference. Set aside to allow to cool.

I bake mine at about 180 celsius 356 f for 45 to 50 minutes. Mix in mashed sweet potatoes milk and vanilla extract until batter is the consistency of pancake batter. Add evaporated milk vanilla and salt.

Pour sweet potato filling into pie shell and bake at 350 degrees f for 40 45 minutes. Start on the okinawan sweet potato pie filling. Whip the potatoes until fluffy.

Preheat the oven to 175 celsius 350f. Pour over the crust. Be sure to wipe after each cut to create a clean line.

Leave an inch on top for the haupia layer. Immediately remove from the heat and pour over your purple sweet potato layer. Bake at 350 degrees f for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.