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