Haupia And Purple Sweet Potato Pie Food

OKINAWAN SWEET POTATO HAUPIA PIE

Steps:

• In a deep pot, add enough water to cover the Okinawan Sweet Potatoes. Boil until tender. To check, pierce the center of sweet potato with a fork. If it slides easily, potato is cook.
• Drain water. Peel and mash potatoes, set aside to cool. Note: Depending on your liking, you can puree sweet potatoes with other ingredients in the blender or if you prefer a chunkier filling use a fork to mash it.
• Meanwhile, prepare crust.
• Chop macadamia nuts using a mortar or a food processor. Cut butter into cubes.
• In a bowl, combine chopped macadamia nuts and butter. Use a spatula and a fork to break and mix butter with macadamia. Once mixture is crumbly and no large butter chunks remain, it is time to make the crust.
• Spread macadamia nut mixture evenly at the bottom of pie pan. Starting at the center, use your fingers and press mixture to form a crust working your way up to the sides of pan. Use a fork to crimp the top edges of crust or however you prefer to do it.
• Place the crust in the fridge while preparing filling.
• Pre-heat oven at 350 degrees F.
• The next process either you do it by hand for a chunkier filling or use a blender for a smoother texture. (I like it with some small chunks.)
• In a bowl, cream butter and sugar together until smooth and creamy.
• On one side of bowl, lightly beat eggs. Combine eggs with mixture until completely incorporated.
• Gradually add mashed Okinawan Sweet Potatoes, mixing thoroughly.
• Add evaporated milk, vanilla and salt. Blend well.
• Take the crust from the fridge and spread the sweet potato filling into the pie crust. Leave ½ an inch on top for the Haupia 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.
• Cool pie completely in the refrigerator.
• When pie has cooled, prepare the haupia layer. Note: Don't prepare haupia ahead of time as it will solidify into chunky globs of coconut.
• In a saucepan, add the coconut milk and water, but don't turn on the heat just yet.
• Mix sugar and cornstarch in a small bowl then add it to the coconut milk mixture.
• Heat at medium-low stirring constantly, until thickened. If you spoon out and lift mixture and glop of mixture falls back into the pan, it is ready. Remove pan from heat.
• Immediately pour haupia mixture over pie spreading evenly. Return to the fridge and chill for several hours. Note: Haupia should be applied as soon as it's cooked as it will turn solid.
• If you like, top with macadamia nuts, toasted coconut or toasted pinipig. Serve cold. Enjoy!

HAUPIA AND PURPLE SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
• Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
• Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
• Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
• Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
• Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
• Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

DAIRY-FREE PURPLE SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
• Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
• Reduce the oven temperature to 350°F (180°C).
• Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30-60 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
• While the sweet potatoes cool, make the crust: In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20-30 seconds, until crumb-like in texture.
• Transfer the crust to a 9-inch pie dish. Using your fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
• Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
• Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60-90 seconds, until completely smooth.
• Pour the filling into the cooled pie crust and use a spatula to smooth the top.
• Bake the pie for 40-45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking. Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, at least 2 hours, up to overnight.
• While the pie cools, make the coconut whipped cream: Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.
• Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
• Slice the pie and top with the coconut whipped cream.
• Enjoy!

OKINAWAN PURPLE SWEET POTATO HAUPIA PIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix graham cracker crumbs, butter, and salt
• Press crumbs firmly onto the bottom of a greased 8x8" square baking pan
• Bake in the oven while you prepare the sweet potato filling (only about 10-15 minutes, be careful not to leave it too long; don't let it burn)
• Cook your sweet potatoes to make a puree: you can do this in the microwave, in the oven, or on a grill. Just cook however you would normally make a baked or roast potato. You can do this a few days ahead of time and save the puree in the fridge.
• Take one cup of sweet potato puree and mix with the sugar, egg, heavy cream, cardamom, melted butter, and vanilla extract.
• Spread the filling over the graham cracker crust. It will be a thin layer.
• Bake until set - about 15-20 minutes. Then set your pie to cool in the fridge.
• While your baked sweet potato layer is cooling, make the haupia.
• Mix sugar and cornstarch in a separate bowl.
• Add in some of the liquid from the coconut milk - about 1/2 cup. Mix until well combined.
• Heat up the rest of the coconut milk in a pot on the stove.
• When the coconut milk is bubbling, slowly pour in your cornstarch mixture very slowly while continuously whisking the hot coconut milk in the pot. It's important to keep stirring to avoid lumps.
• Cook the haupia, continuously whisking, until the mixture has thickened to a custard like consistency and is bubbling. Be very careful not to get burned by the steam or the popping bubbles!
• Take the haupia off the heat and whisk in the coconut extract, if using. Then, very gently spread over the purple sweet potato filling. Be careful when spreading the haupia so as not to mix the white and purple layers.
• Place the pie into the fridge to let the haupia layer set. I like to leave it uncovered in the fridge until the top has become dry to the touch, then I cover with plastic wrap.
• When the pie has fully cooled and the haupia is set, you can cut it into squares to serve.

UBE HAUPIA PIE

Steps:

• In a food processor, combine the flour, butter, salt, and sugar. Pulse until mixture is crumbly and butter is broken up into pea-sized bits.
• Pour ice water into the machine and pulse a couple of times, until the dough is evenly moist. Do not overmix (you do not want the dough to form into a ball in the machine). If needed, add another tablespoon of water.
• Turn dough out onto a piece of plastic wrap. Flatten into a disc, wrap with the plastic, and place in the fridge. Let it sit in the fridge for at least 1 hour. Pie crust can be made one day in advance.
• On a floured surface, roll out the disc of chilled dough. Roll out and cut out a circle with a diameter about 3 inches larger than your pie dish (you want a 12-inch diameter of crust for a 9-inch pie dish).
• Pinch the dough and flute the edges (use your thumb and pointer finger on one hand, and pointer finger knuckle on the other).
• Place in the fridge for at least 30 minutes or in the freezer for at least 15 minutes. Remember, you want your crust to be super cold before it goes into the oven!
• Preheat the oven to 375°F. After your pie is done chilling, prick with a fork all around the bottom and sides. Alternatively, fill with parchment paper and pie weights.
• Bake for 15-16 minutes, or until golden brown and thoroughly baked. If using pie weights, you'll want to remove them midway (but poke holes before returning to the oven!).
• Take the pie crust out of the oven and set it aside to cool.
• Increase the oven temperature to 400°F. Lightly wash your potatoes and prick holes in them with a knife or fork. Place on a baking sheet and bake for about 1 hour, or until very soft.
• Once the potatoes have become mushy, take them out of the oven. Remove the skins (be careful, they're hot!) and place the insides into a medium mixing bowl.
• Mash potatoes until there are no lumps. Add your honey and heavy cream and mix until well combined. Adjust the amount of honey and heavy cream by taste and by look. It should be thick, like cookie dough, but not too thick that it takes a lot of effort to mix.
• Add the butter. This step is optional but it does give the ube a richer flavor and a glossy look. Mix until fully melted into the ube (the heat from the potatoes should melt the butter relatively quickly).
• Place into the cooled pie crust and set aside.
• In a medium pot, combine the coconut milk and water. Place over medium heat.
• In a small bowl, whisk together the cornstarch and sugar. Add to the coconut milk and whisk to combine.
• Whisk continuously over the heat until the cornstarch and sugar fully dissolve and the mixture thickens slightly, about 3-5 minutes. The thicker you allow the mixture to become, the firmer it will end up being.
• Pour haupia evenly over the cooled ube layer.
• Place the pie in the refrigerator for at least 2 hours or overnight. Enjoy!

OKINAWAN SWEET POTATO HAUPIA DESSERT

Steps:

• Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
• CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
• Cut butter into flour mixture until texture is sandy.
• Press lightly into 9 x 13 baking pan.
• Bake at 325 degrees for 20-25 minutes.
• SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
• Beat butter and sugar together in a large bowl. Add eggs.
• Gradually mix in the mashed sweet potatoes.
• Add the evaporated milk mixture.
• Pour onto crust layer.
• Bake at 350 degrees for 30-35 minutes. Cool.
• HAUPIA Layer: Combine sugar and cornstarch. Add water.
• Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
• Pour coconut milk mixture over pie filling and refrigerate until set.
• Cut into bars or diamonds and serve. I personally find the crust better the next day.
• Optional: Just before cutting, add a layer of Cool Whip.
• Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.

OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING

Steps:

• To Make the Shortbread Crust.
• Preheat oven to 300 degrees F.
• Cream the butter and sugar together.
• Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
• Add flour slowly.
• Add vanilla and chopped macadamia nuts.
• Press the dough down onto an ungreased 9 X 13 pan.
• Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
• Let cool.
• Start on the Okinawan Sweet Potato Pie Filling:.
• Preheat the oven to 350 degrees F.
• Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
• Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
• In a large mixing bowl, cream together butter and sugar until very fluffy.
• Add in eggs one at a time and mix until well incorporated.
• Mix in milk, vanilla and salt.
• Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
• Pour onto the baked crust and bake for 30 minutes.
• Remove from oven and let it cool down to room temperature.
• To make the Haupia topping.
• In a thick-bottomed pot, heat the coconut milk until it is warm.
• In a large mixing bowl, combine sugar and cornstarch.
• Add water to the bowl.
• Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
• Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
• Refrigerate overnight.

SWEET POTATO HAUPIA PIE

Steps:

• 1. CRUST: Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissor motion until the crust mixture is crumbly and no large butter chunks remain.
• 2. Press the crust mixture onto the bottom of a pie pan, continuing up the sides of the pan. Place the pan in the refrigerator.
• 3. SWEET POTATO LAYER: In a medium bowl, cream the butter and sugar together until smooth and creamy. Add egg one at a time, mixing after adding each egg. Add half of the sweet potatoes, mixing thoroughly. Add the other half and mix again. Mix in the evaporated milk, vanilla and salt.
• 4. Spread the sweet potato mixture into the pie crust, do not add too much, it should fill the pie crust no higher than 1/2 an inch from the top edge of the crust so that we have room for the haupia layer.
• 5. Bake the pie at 350 degrees for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• 6. HAUPIA LAYER: When the cooked pie has cooled. Begin preparing the haupia layer. You do not want to start preparing the haupia too early or it will solidify.
• 7. Place the coconut milk and the water in a saucepan, but do not turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add it to the liquids. Turn the heat on to medium, stirring constantly, until it thickens.
• 8. Immediately pour the haupia mixture over the sweet potato layer and return the pie to the refrigerator to chill for several hours.

HAUPIA

Steps:

• Pour the coconut milk into a saucepan and heat on medium heat.
• Meanwhile, mix the sugar and cornstarch in a bowl and add the water. Whisk until everything is smooth and homogenous.
• When the coconut milk starts to simmer, add the mixture from the bowl.
• On low-medium heat, continue to whisk until the mixture thickens and begins to appear slightly translucent. It should take about 10 minutes.
• Pour the mixture into an 8-inch (20 cm) square pan.
• Allow to cool before refrigerating for at least 4 hours, or until obtaining a semi-solid consistency.
• Cut the haupia into squares of about 2 inches (5 cm) and serve.