Not that the sweet potatoes are that expense ($1.99 a pound) but the other ingredients add up. I can't very well blow our food budget on sweet potato tartlets! Usually I decide what to make based on what I can make, for instance: tartlets are out because I don't have a tart pan, let alone mini tart pans.
|The pretty plain outside|
|Amazing colors within!|
You can mash them up and eat as is, with maybe a little nutmeg or cinnamon to taste. But I wanted to make something fun with this cool colored root, so I decided on one of the most famous Hapa desserts: Okinawan Sweet Potato Haupia Pie. Haupia (how-PEE-ah) is a traditional Hawaiian pudding made out of coconut milk and pia (Polynesian arrowroot), but today's haupia is usually made with cornstarch as a thickener instead of pia. Beneath the layers of haupia and sweet potato is a shortbread made with macadamias.
Okinawan Sweet Potato Haupia Pie
Macadamia Shortbread Crust
1 1/2 sticks of unsalted butter
3 tbs of sugar
1 1/2 cup flour
1 cup macadamias
Sweet Potato Layer
2 cups mashed sweet potato*
1 stick of unsalted butter
1/2 cup sugar
1/2 cup evaporated milk
1 tsp vanilla extract
1/4 tsp salt
1 13 ounce can of coconut milk
1/2 cup water
1/3 cup sugar
1/3 cup cornstarch
*I cooked mine by cutting the potato into chunks and microwaving with 1/4 cup of water for approximately 9 minutes, stirring once. Then I peeled and mashed them once cool enough to handle.
|it will be pretty crumbly|
Preheat oven to 350 degrees Fahrenheit. Mix together sugar and flour and cut in butter for the crust. Mix in the chopped macadamias and press into a 9" x 13" baking pan. Bake for approximately 15 minutes or until golden at the edges.
Wait to start the haupia layer until the other layers have cooled to room temperature. Dissolve the cornstarch in the water, then add in the sugar, stirring until there are no lumps, then add the water mix to the coconut milk in a saucepan. Heat the mixture, stirring constantly until thickened. Pour over the sweet potato layer and refrigerate overnight. Cut into squares to serve.
This can also be made into a pie using a pie pan.
Some of these pictures are not up to par, because I am just learning how to photograph, and I didn't know that cameras needed to be charged... whoops! I am hoping to redo some of my older posts with better photos as I get better at shooting pics of food.
I will say that I am pretty proud of the cover photo, because I managed to capture as true to life as possible the gorgeous color of the sweet potato. A lot of times it turns out greyish in photos shot in artificial light, as shown to the left.
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