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    min
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    min
    Cook Time
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    min
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  • per
    Yield
  • 300
    cal
    Calories
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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:

  1. Preheat oven to 350°F.
  2. Spread mashed sweet potato evenly over pie crust.
  3. Mix maple syrup, 1/2 cup coconut milk, vanilla extract, and salt. Pour over sweet potato layer.
  4. Bake for 30 minutes.
  5. 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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Vegor “The scientist”

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