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.
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.