Sweet Potato Haupia Pie


Sweet Potato Haupia Pie

On Thursday Auntie Lani came over to Ali‘iolani class to bake sweet potato haupia pie with us. This is a three layer pie: bottom layer- macadamia nut crust, middle layer- Okinawan sweet potatoes, top layer- haupia. We started by crushing the macadamia nuts in Auntie Lani's food processor and adding the necessary ingredients for the crust. Then we peeled, cut, and mashed the sweet potatoes. We added the remaining ingredients for the sweet potato layer and blended it with Auntie Lani's hand blender. This was a fun tool that we had never used before, and it was fun to see the color change and the ingredients mix! Lastly, we cooked the haupia in our skillet and added it to the top of the pie. There were lots of steps and lots of different ingredients, but it exposed us to new tools and ingredients we haven't used before. And the end result was a very delicious pie!

Mahina class also made sweet potato haupia pie at the Big House!

Course Dessert
Cuisine Hawaiian
Keyword coconut, luau, pie, sweet potato


For the CRUST:

  • 1 1/2 cups cold, unsalted butter (3 sticks)
  • 4 tbsp sugar
  • 3 1/2 cups flour
  • 2 cups macadamia nuts


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 whole eggs, beaten
  • 4 cups okinawan sweet potatoes (peeled, boiled and mashed)
  • 1 cup evaporated milk
  • 2 tsp vanilla extract
  • 1/2 tsp salt

For the HAUPIA LAYER: (do not start until the potato filling is cool)

  • 2 cans coconut milk (13.5 oz.)
  • 1 cup water
  • 2/3 cup sugar
  • 2/3 cup cornstarch


For the crust

  1. Mix the dry ingredients together, then add nuts and butter, cutting with a pastry cutter until crumbly, then press into pie pan. Place the pan in the refrigerator.


  1. Cream butter and sugar until smooth in medium bowl. 

  2. Add eggs, then mashed potato, then the remaining ingredients.

  3. May use hand blender to cream sweet potato mixture together. 

  4. Spread into the crust but leave a half inch for the haupia on top

  5. Bake the pie at 350 degrees F for 30-35 minutes until the crust is golden and the potato filling is lightly browning. Let cool.

For the HAUPIA LAYER: (do not start until the potato filling is cool)

  1. Put the milk and water into pan.

  2. Mix sugar and cornstarch together, then add to the liquids.

  3. Turn on medium heat and stir constantly until dissolved and thickened, several minutes.

  4. Quickly pour haupia over pie evenly and refrigerate for a few hours or overnight.

  5. Cut and serve when cooled.