Ingredients and Weight:
- Purple sweet potatoes: 3 lbs (raw)
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Salt: 1/4 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- All-purpose flour: 1/4 cup
- Eggs: 2
- Evaporated milk: 1 can (12 oz)
- Coconut cream: 1 can (14 oz)
- Unsweetened coconut milk: 1 can (13.5 oz)
- Cornstarch: 2 tablespoons
- Water: 1/4 cup
- Vanilla extract: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Peel and cut the purple sweet potatoes into chunks.
- Boil the sweet potato chunks until tender, about 15-20 minutes.
- Drain the sweet potatoes and mash them until smooth.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, salt, cinnamon, and nutmeg.
- Stir in the flour, eggs, evaporated milk, and coconut cream. Set aside.
- In a small bowl, whisk together the coconut milk, cornstarch, and water.
- Bring the coconut milk mixture to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 5 minutes, or until thickened.
- Stir in the vanilla extract.
- Grease a 9-inch pie plate.
- Pour the sweet potato filling into the pie plate.
- Top with the haupia mixture.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before slicing and serving.
Nutritional Information:
- Calories: 350 (per slice)
- Fat: 12 grams
- Protein: 5 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Sweet and savory
- Creamy and moist
- Vibrant purple color
- Perfect for Thanksgiving or any special occasion
User Comments:
- "This pie is absolutely delicious! The combination of sweet potatoes and haupia is perfect."
- "I love the vibrant purple color of this pie. It's so unique and festive."
- "This pie is easy to make and always a hit with my guests."
Special Precautions and Tips:
- If you can't find purple sweet potatoes, you can substitute regular orange sweet potatoes.
- To make the pie ahead of time, prepare it according to the directions and then refrigerate for up to 3 days. When ready to serve, bring to room temperature and bake for 20-25 minutes, or until warmed through.
- Top the pie with whipped cream or ice cream for extra indulgence.
