Okinawan Sweet Potato Haupia Pie is Today's Delight

Okinawan Sweet Potato Haupia Pie

Okinawan Sweet Potato Haupia Pie is a traditional Hawaiian dessert made with Macadamia Nut Shortbread Crust filled with pureed or chunky Okinawan Sweet Potato and topped with creamy coconut pudding called Haupia.
Course Dessert
Cuisine Hawaiian
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 10
Calories 450kcal


Macadamia Nut Shortbread Crust

  • ¾ cup cold unsalted butter (1 ½ sticks)
  • 2 tablespoons sugar
  • 1 ¾ cup flour
  • 1 cup macadamia nuts well chopped

Okinawan Sweet Potato Layer

  • ½ cup butter (1 stick), softened
  • 1 cup sugar
  • 2 eggs lightly beaten
  • 2 cups Okinawan Sweet Potatoes mashed
  • ½ cup evaporated milk
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Haupia Layer

  • 1 can 13.5 oz coconut milk
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/3 cup cornstarch


  • In a deep pot, add enough water to cover the Okinawan Sweet Potatoes. Boil until tender. To check, pierce the center of sweet potato with a fork. If it slides easily, potato is cook.
  • Drain water. Peel and mash potatoes, set aside to cool. Note: Depending on your liking, you can puree sweet potatoes with other ingredients in the blender or if you prefer a chunkier filling use a fork to mash it.
  • Meanwhile, prepare crust.
  • Chop macadamia nuts using a mortar or a food processor. Cut butter into cubes.
  • In a bowl, combine chopped macadamia nuts and butter. Use a spatula and a fork to break and mix butter with macadamia. Once mixture is crumbly and no large butter chunks remain, it is time to make the crust.
  • Spread macadamia nut mixture evenly at the bottom of pie pan. Starting at the center, use your fingers and press mixture to form a crust working your way up to the sides of pan. Use a fork to crimp the top edges of crust or however you prefer to do it.
  • Place the crust in the fridge while preparing filling.
  • Pre-heat oven at 350 degrees F.
  • The next process either you do it by hand for a chunkier filling or use a blender for a smoother texture. (I like it with some small chunks.)
  • In a bowl, cream butter and sugar together until smooth and creamy.
  • On one side of bowl, lightly beat eggs. Combine eggs with mixture until completely incorporated.
  • Gradually add mashed Okinawan Sweet Potatoes, mixing thoroughly.
  • Add evaporated milk, vanilla and salt. Blend well.
  • Take the crust from the fridge and spread the sweet potato filling into the pie crust. Leave ½ an inch on top for the Haupia layer.
  • Bake at 350 degrees F for 30 minutes, or until the edge of the crust is golden and the potato filling is lightly browning in spots.
  • Cool pie completely in the refrigerator.
  • When pie has cooled, prepare the haupia layer. Note: Don’t prepare haupia ahead of time as it will solidify into chunky globs of coconut.
  • In a saucepan, add the coconut milk and water, but don’t turn on the heat just yet.
  • Mix sugar and cornstarch in a small bowl then add it to the coconut milk mixture.
  • Heat at medium-low stirring constantly, until thickened. If you spoon out and lift mixture and glop of mixture falls back into the pan, it is ready. Remove pan from heat.
  • Immediately pour haupia mixture over pie spreading evenly. Return to the fridge and chill for several hours. Note: Haupia should be applied as soon as it’s cooked as it will turn solid.
  • If you like, top with macadamia nuts, toasted coconut or toasted pinipig. Serve cold. Enjoy!


If you have left over sweet potato filling, form it into a ball and top it with haupia and sprinkle with macadamia nuts.


Calories: 450kcal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 200mg | Potassium: 230mg | Fiber: 3g | Sugar: 33g | Vitamin A: 4210IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg