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HECO Lynn Lee's dessert bars are a sweet treat.

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Haupia and Sweet Potato
Bars add panache
when entertaining

These dishes were prepared by Lynn Lee of Kitchen Connection on "The Electric Kitchen" Sunday, in an episode called "Entertaining with Style." The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

To make crust: Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with parchment paper. In a food processor bowl fitted with chopping blade, process flour and salt until well-combined. Add butter and sugar; pulse until mixture is well-combined and crumbly. Add nuts and egg yolk and pulse again until mixture is moistened. Press lightly into baking pan. Bake 20 to 25 minutes or until golden brown; cool.

To make filling: Mash sweet potatoes while still hot. Add sugar, cream cheese, salt and milk. Mix gently until well-combined; do not over-mix. Spread filling over crust. Refrigerate.

To make topping: Mix 1/4 cup coconut milk with cornstarch; set aside. Combine remaining coconut milk, salt and sugar in saucepan over medium heat; bring to boil. Stirring constantly, add cornstarch mixture and cook until haupia starts to thicken; boil 1 minute. Remove from heat; cover to prevent skin from forming; cool to room temperature.

Pour topping over sweet potato filling; sprinkle with macadamia nuts or shredded coconut to garnish. Chill 2 hours or until haupia is firm. Cut into bars. Serves 12.