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0
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0
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minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:gluten
- Seasons:fall
- Cuisines:
- Courses:dessert
Recipe Description
A vegan version of the classic Hawaiian sweet potato haupia pie, featuring a rich, creamy sweet potato filling and a coconut milk-based haupia layer.
Ingredients
- 1 vegan pie crust
- 2 cups mashed sweet potato
- 1/4 cup maple syrup
- 1/2 cup coconut milk (for sweet potato layer)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 can (400ml) coconut milk (for haupia layer)
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 cup sugar
Steps:
- Preheat oven to 350°F.
- Spread mashed sweet potato evenly over pie crust.
- Mix maple syrup, 1/2 cup coconut milk, vanilla extract, and salt. Pour over sweet potato layer.
- Bake for 30 minutes.
- For haupia, whisk 1/2 cup water and cornstarch in a pot. Add 1 can coconut milk and sugar. Cook over medium heat until thick.
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