For an extra layer of flavor, toast the shredded coconut before adding it to the haupia. If you don't have Japanese purple sweet potatoes, you can substitute with regular sweet potatoes, but the color and some of the unique flavor will be different. Be sure to use full-fat coconut milk for the richest and creamiest haupia. To prevent the crust from burning, you can blind-bake it with pie weights or dried beans.
Haupia and Purple Sweet Potato Pie
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PREP TIME20 mins
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COOK TIME53 mins
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TOTAL TIME5 hrs 13 mins
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SERVING16 People
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VIEWS10
A taste of island nostalgia! This luscious pie features a buttery shortbread crust, a vibrant layer of purple sweet potato, and a creamy coconut haupia topping. It's a symphony of flavors and textures that will transport you to paradise.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol62 mg
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Fiber2 g
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Protein4 g
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Saturated Fat21 g
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Sodium149 mg
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Sugar21 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan. (5 minutes)
02
StepIn a large bowl, whisk together the flour and 1/3 cup sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)
03
StepPress the mixture evenly into the prepared baking pan. (5 minutes)
04
StepBake the crust in the preheated oven until golden brown around the edges, about 10-12 minutes. Let cool slightly. (12 minutes)
05
StepWhile the crust is baking, in a separate bowl, cream together the softened butter and 1/2 cup sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the mashed sweet potatoes, milk, and vanilla extract until well combined. The batter should be similar to pancake batter. (10 minutes)
06
StepPour the sweet potato mixture over the partially baked crust. (2 minutes)
07
StepBake in the preheated oven until the sweet potato layer is set, about 30 minutes. Let cool completely. (30 minutes)
08
StepWhile the sweet potato layer is baking and cooling, prepare the haupia topping. In a small bowl, whisk together the water, 1/2 cup sugar, and cornstarch until smooth. (5 minutes)
09
StepPour the coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, stirring occasionally, about 5 minutes. (5 minutes)
10
StepPour the water mixture into the simmering coconut milk, whisking constantly until the mixture thickens, about 3-5 minutes. (5 minutes)
11
StepStir in the shredded coconut and cook, stirring constantly, until the mixture is very thick, about 5 minutes more. (5 minutes)
12
StepPour the coconut mixture evenly over the cooled sweet potato layer. (2 minutes)
13
StepRefrigerate the pie until firm, at least 4 hours, or preferably overnight. (4 hours)
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RECIPE REVIEWS
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Yvette Jones
Jun 30, 2025I made this for a luau party, and it was a huge hit! Everyone loved the unique flavor combination of sweet potato and coconut.
Bessie Goodwin
Jun 30, 2025This pie is amazing! The shortbread crust is perfectly buttery, and the haupia topping is so creamy and coconutty.
Alexandra Quigley
Jun 29, 2025My family said this recipe tastes just like the ones we had on our trip to Hawaii!
Sterling Kuvalis
Jun 23, 2025I substituted regular sweet potatoes, and it was still delicious, just not as vibrant purple.
Jerrod Schuppe
Jun 21, 2025The instructions were easy to follow, and the pie turned out perfectly. I will definitely be making this again!