Purple Okinawan Sweet Potato Haupia Pie

• Produce

  • 16 oz Okinawan sweet potatoes, purple
  • 1 Sweet potato layer

• Canned Goods

  • 1 cup Coconut milk

• Baking & Spices

  • 5/8 cup Palm sugar
  • 1 tsp Sea salt
  • 6 1/3 tbsp Tapioca flour or arrowroot starch
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Bread & Baked Goods

  • 1 Scottish shortbread crust or aip crust

• Desserts

  • 2 tbsp Grassfed gelatin

• Liquids

  • 2 1/2 cup Water
  • 1/4 cup Water, HOT

• Other

  • Haupia Layer

Found on flashfictionkitchen.com

Description

Ingredients

• Sweet Potato Layer
• 16 oz of purple Okinawan sweet potatoes (about 2-3 large potatoes, boiled or baked + peeled) or yams (purple sweet potatoes are sweeter than yams, so adjust sweetener depending)
• ½ c coconut cream
• ½ c coconut sugar
• 1 tsp vanilla extract
• 1 tsp sea salt
• 1 tb tapioca flour or arrowroot starch
• 1 tb grassfed gelatin (sub agar-agar for vegan)
• ½ c water
• ¼ c hot water
• 1 tb apple cider vinegar
• Haupia Layer
• ½ cup coconut milk
• 2 cups water
• ⅓ - ½ c. tapioca flour or arrowroot starch
• 2 tb coconut sugar
• 1 tb grassfed gelatin (sub agar agar for vegan)
• Scottish shortbread crust or AIP crust

Directions

• Mix crust and pat firmly into silicone molds.
• For sweet potato layer, bloom gelatin in cold water. Mix and blend all other ingredients together. Add hot water to bloomed gelatin, and incorporate into sweet potato mixture.
• Pour on top of crusts and bake for 30-40 minutes at 325 degrees Fahrenheit (until set). Allow to cool.
• While pies are baking, make haupia layer by mixing all the haupia ingredients together in a saucepan and heating on low heat until everything is incorporated and mixture begins to thicken (whisk gently and continually). Once mixture has thickened, pour onto cooled tarts and stick in fridge.
• After about an hour or so, haupia should have solidified and tarts are ready to eat. 🙂

Nutrition