Recipes Desserts Pies Sweet Potato Pie Recipes Haupia and Purple Sweet Potato Pie 5.0 (3) 2 Reviews 2 Photos Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold. Submitted by J Simpson Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 53 mins Additional Time: 4 hrs Total Time: 5 hrs 13 mins Servings: 16 Yield: 1 9x13-inch pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Crust: 1 ½ cups all-purpose flour ⅓ cup white sugar ¾ cup butter, cubed Sweet Potato Layer: ½ cup butter, softened ½ cup white sugar 2 eggs 3 cups cooked and mashed Japanese purple sweet potatoes ½ cup milk 1 teaspoon vanilla extract Haupia Layer: 1 ¼ cups cold water ½ cup white sugar ½ cup cornstarch 2 (14 ounce) cans coconut milk 2 cups shredded coconut Directions 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. I Made It Print Nutrition Facts (per serving) 405 Calories 28g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 405 % Daily Value * Total Fat 28g 36% Saturated Fat 21g 106% Cholesterol 62mg 21% Sodium 149mg 6% Total Carbohydrate 37g 13% Dietary Fiber 2g 7% Total Sugars 21g Protein 4g 7% Vitamin C 1mg 1% Calcium 30mg 2% Iron 3mg 14% Potassium 188mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.