Purple sweet potatoes fill this creamy pie.

Haupia tops
sweet potato pie

This dish was prepared by Lloyd Yokoyama of Broke da Mouth Cookie Co. on Maui on "The Electric Kitchen" Sunday. 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.

Sweet Potato Pie with Haupia Topping

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, beaten
2 cups mashed Okinawan or Molokai sweet potatoes
1/2 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
9-inch unbaked pie shell
» Haupia Topping
3/4 cup (12 ounces) coconut milk
3/4 cup water
5 tablespoons sugar
1/4 cup cornstarch

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar. Add eggs and mix well. Gradually mix in sweet potato. Add evaporated milk, vanilla and salt; mix well. Pour into pie shell and bake 30 to 35 minutes. Cool.

To make topping: Combine coconut milk and water in a saucepan; blend well. Combine sugar and cornstarch, stir into coconut milk. Cook over low heat, stirring constantly, until thickened.

Pour topping over pie. Chill 1 hour or until haupia is firm. Serves 8.

Nutritional information unavailable.

E-mail to Features Desk


© Honolulu Star-Bulletin -- https://archives.starbulletin.com