Description

This Purple Sweet Potato Pie with Coconut Topping is a vibrant, creamy dessert featuring Okinawan purple sweet potatoes blended into a smooth filling, baked in a flaky pie crust, and topped with a luscious coconut custard (haupia) layer sprinkled with toasted shredded coconut. It combines the natural sweetness and vibrant color of purple sweet potatoes with rich coconut flavors, offering a tropical twist on traditional sweet potato pie.

Ingredients

Pie Crust

1 recipe pie crust (enough for 2 pie crusts or 1 deep dish)

Pie Filling

3 medium Okinawan purple sweet potatoes (about 500 g)
150 g butter, melted
1 can evaporated milk (375 ml)
1 can full fat coconut milk (400 ml)
1 tsp vanilla extract
2 large eggs
150 g sugar
1 pinch salt

Coconut Custard (Haupia) Topping

45 g sugar
27 g cornstarch
125 ml water (100 ml if using rum)
2 tbsp rum (optional)
1 can full fat or light coconut milk (400 ml)
25 g sweetened shredded coconut, lightly toasted (about 1/4 cup)

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Instructions

Prepare Pie Crust: Prepare the pie crust according to your recipe, blind bake it following the instructions to ensure a crisp shell. This may also include baking alongside the potatoes if you choose.
Bake Purple Sweet Potatoes: Wrap the purple sweet potatoes in foil, prick them with a fork, and bake them at 180°C (356°F) for 45 to 50 minutes until tender. This can be done up to 2 days in advance.
Preheat Oven and Prepare Filling: Preheat oven to 175°C (350°F). Peel the baked potatoes and place them in a food processor. Add melted butter, evaporated milk, coconut milk, eggs, vanilla, sugar, and a pinch of salt. Process until smooth and creamy.
Fill and Bake Pie: Pour the purple sweet potato filling into the cooled pre-baked pie crust. Bake for 40-45 minutes. If the crust browns too much, cover the pie loosely with foil. The pie is done when a knife inserted into the filling comes out clean.
Cool Pie: Remove the pie from the oven and let it cool to room temperature, then refrigerate overnight for best results.
Make Haupia Topping: In a bowl, mix sugar, cornstarch, and water (reduce water to 100 ml if using rum) to form a slurry. In a medium pot, bring coconut milk to a boil, then slowly whisk in the slurry. Stir continuously for about 5 minutes until the custard thickens to a shiny, glue-like consistency. Stir in rum if using.
Top Pie and Garnish: Pour the coconut custard (haupia) topping evenly over the cooled sweet potato pie. Sprinkle with lightly toasted shredded coconut for garnish.

Notes

Blind baking the pie crust helps prevent sogginess from the moist filling.
Wrapping and baking the sweet potatoes in advance saves time and enhances their sweetness.
If you prefer a non-alcoholic version, omit the rum from the custard topping.
To toast shredded coconut, lightly sauté in a dry pan over medium heat until golden and fragrant.
The pie can be stored covered in the refrigerator for up to 3 days.