Okinawan (Purple) Sweet Potato Haupia Pie

sweetPotatoPieA tasty recipe that I learned from my mother-in-law. This is made with the Okinawan sweet potato or purple sweet potato. They are mostly found in Asian grocery stores.

Okinawan sweet potatoes are very good for you being high in antioxidants. It tastes great on it’s own or in a savory dish, but this one is fully sweet and a nice desert without being overly sweet.

If you want to use this recipe for a party, you can double the filling and topping and instead of a pie crust, make it in a baking dish with a graham cracker crust on the bottom. Then cut into cubes and place into cupcake foils and there you have perfect single servings.


1 or 2 Readymade Graham Cracker Pie Crust

Shredded Coconut (optional)

Sweet Potato Filling:

½ Cup Butter, softened

1 Cup Sugar (or Splenda)

2 Eggs, beaten

½ Cup Soy Milk

2 Cups cooked & mashed Okinawan (purple) Sweet Potato

1 tsp Vanilla Extract

½ tsp Salt

½ tsp Cinnamon


½ Cup sugar (or Splenda)

6 T Cornstarch

¾ Cup Water

1 Can Coconut Milk

1/2 Tub Cool Whip



Cream butter and sugar until light and fluffy, add eggs and milk; mix well.

Add mashed sweet potato, vanilla extract, salt and cinnamon; mix well until smooth. If you want it to be smooth, pure your potatoes before adding.

Pour mixture into 1 pie crust, about ½ way or if you want it heaping, all the way to the top (if extra pour into 2nd pie crust) and bake in the oven for 30-40 min at 350°F.

Remove from oven and let cool completely on wire rack.


Combine sugar, cornstarch and water in a small bowl.

In a sauce pan, bring coconut milk to a slow slimmer. Stir in cornstarch mixture slowly. Simmer over low heat, stirring constantly until the mixture thickens.

Transfer haupia mixture into a large bowl and set aside to let cool for about 15 minutes.

Once cooled, beat the mixture with an electric hand mixture until smooth. Fold 1 tub of Cool Whip into the mixture. Frost the top of the cooled pie with the haupia mixture. Refrigerate for 1 hour to let haupia mixture slightly harden


Line a baking sheet with parchment paper and place a thin layer of shredded coconut. Toast the coconut on 375°F for 5-10 minutes until lightly toasted.

Remove and let cool. Sprinkle on the pie before serving


About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Desserts, Ethnic, Party and tagged , , , , . Bookmark the permalink.

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