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1
Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
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2
CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
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3
Cut butter into flour mixture until texture is sandy.
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4
Press lightly into 9 x 13 baking pan.
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5
Bake at 325 degrees for 20-25 minutes.
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6
SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
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7
Beat butter and sugar together in a large bowl. Add eggs.
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8
Gradually mix in the mashed sweet potatoes.
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9
Add the evaporated milk mixture.
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10
Pour onto crust layer.
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11
Bake at 350 degrees for 30-35 minutes. Cool.
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12
HAUPIA Layer: Combine sugar and cornstarch. Add water.
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13
Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
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14
Pour coconut milk mixture over pie filling and refrigerate until set.
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15
Cut into bars or diamonds and serve. I personally find the crust better the next day.
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16
Optional: Just before cutting, add a layer of Cool Whip.
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17
Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.
