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1
To Make the Shortbread Crust.
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2
Preheat oven to 300 degrees F.
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3
Cream the butter and sugar together.
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4
Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
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5
Add flour slowly.
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6
Add vanilla and chopped macadamia nuts.
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7
Press the dough down onto an ungreased 9 X 13 pan.
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8
Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
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9
Let cool.
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10
Start on the Okinawan Sweet Potato Pie Filling:.
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11
Preheat the oven to 350 degrees F.
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12
Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
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13
Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
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14
In a large mixing bowl, cream together butter and sugar until very fluffy.
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15
Add in eggs one at a time and mix until well incorporated.
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16
Mix in milk, vanilla and salt.
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17
Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
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18
Pour onto the baked crust and bake for 30 minutes.
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19
Remove from oven and let it cool down to room temperature.
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20
To make the Haupia topping.
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21
In a thick-bottomed pot, heat the coconut milk until it is warm.
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22
In a large mixing bowl, combine sugar and cornstarch.
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23
Add water to the bowl.
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24
Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
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25
Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
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26
Refrigerate overnight.
