- 45
minPrep Time - 75
minCook Time - 120
minReady in -
perYield - 350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:Gluten,Nuts
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dessert
Recipe Description
This Vegan Sweet Potato Haupia Pie is a delightful fusion of rich, creamy textures and enticing flavors, making it a must-try for anyone who appreciates the art of baking with a vegan twist. Starting with a crispy, homemade crust, filled with a luscious layer of mashed sweet potatoes enriched with coconut milk and vanilla, and topped off with a smooth, coconut-based haupia layer, this pie offers a harmonious blend of sweet and slightly tropical tastes. Perfect for gatherings or a cozy night in, its vibrant colors and decadent layers promise to impress both vegan and non-vegan guests alike. An embodiment of culinary fusion, it draws inspiration from traditional Hawaiian cuisine, introducing an innovative vegan take on the classic dessert that’s steeped in cultural heritage.
Ingredients
- For the sweet potato layer: 2 cups mashed sweet potatoes, 3/4 cup coconut milk, 1/2 cup sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg
- For the haupia layer: 1 can (13.5 oz) coconut milk, 1/2 cup sugar, 1/2 cup water, 1/4 cup cornstarch, 1 tsp vanilla extract
Steps:
- 1. Preheat oven to 350°F (175°C).
- 2. Prepare the crust by combining flour, coconut oil, and salt. Gradually add water until the dough comes together. Press into a 9-inch pie dish. Bake for 20 minutes until lightly golden.
- 3. For the sweet potato layer, blend the mashed sweet potatoes, coconut milk, sugar, vanilla, cinnamon, and nutmeg until smooth. Spread over the baked crust.
- 4. For the haupia layer, whisk coconut milk, sugar, and water in a saucepan over medium heat. Dissolve cornstarch in a little cold water and add to the pan, whisking until thickened. Stir in vanilla.
- 5. Pour haupia over the sweet potato layer. Chill in the refrigerator until set, about 2 hours.
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