Sweet Potato Haupia Bars

September  7, 2020
0 Ratings
  • Prep time 1 hour
  • Cook time 1 hour
  • Makes 24
Author Notes

I think it’s the earthiness that just hooked me. The layers are beautiful with a crispy shortbread crust, an oh-so satisfying purple layer of sweet potato, and the light, creamy coconut topping. —simmering essence

What You'll Need
  • Shortbread Crust & Sweet Potato Layer
  • 2 cups All-Purpose Flour
  • 1 cup Butter, Cubed
  • 1/2 cup Granulated Sugar
  • 1/2 cup Roasted Macadamia Nuts, Chopped
  • 1/2 teaspoon Salt
  • 1 pound Okinawan Sweet Potatoes, Cooked
  • 1/2 cup Butter, Room Temp
  • 3/4 cup Granulated Sugar
  • 2 Eggs
  • 1/2 cup Whole Milk
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Salt
  • Haupia Layer & Options
  • 2/3 cup Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Cornstarch
  • 3 cups Canned Coconut milk (not light)
  • 1 cup Whole Milk
  • 1/4 cup Shredded, Toasted Coconut
  • 1/4 cup Chopped, Toasted Macadamia Nuts
  1. Preheat oven to 350 degrees. Wash 2 lbs. worth of Okinawan sweet potatoes (they are very light brown on the outside and a beautiful purple on the inside). Dry and prick all over with a knife or fork. Place on a baking sheet and cook 45 minutes. Insert a fork into the middle of the potato and if it goes in easily, they’re done. Remove and let cool, keeping oven on for the next layer.
  2. Combine flour, sugar, mac nuts, and salt in a medium bowl. Add butter and cut in with a pastry blender until it resembles coarse sand, but there are still pea size pieces remaining. Press mixture into a 9×13 inch pan. Prick all over with a fork. Bake 20-25 minutes, until golden brown. Remove and let cool.
  3. Peel the potatoes and cut into cubes. Place in your mixer and beat with paddle attachment for 2 minutes, until smooth and fluffy, scraping down sides as needed. Add the butter and sugar and mix on medium until combined. Add the eggs one at a time until incorporated. Add the milk, vanilla, and salt and mix until the mixture is smooth and consistent. Pour or spoon over the baked crust, spreading evenly. Cook for 30 minutes, or until it’s set and there is a pale golden color on top. Remove from oven and let cool for 30 minutes before making the haupia layer.
  4. In a medium saucepan combine the sugar, salt, and cornstarch with a whisk. Set the saucepan over medium heat and immediately pour in the coconut milk while whisking constantly. When it comes to a simmer, continue to stir until it begins to thicken, about 4 minutes. Once it starts to thicken pour in the whole milk while still whisking constantly and bringing back to a thick consistency. When the mixture can coat the back of a spoon, it is ready. Pour evenly over the cooled sweet potato layer. Let cool for 1 hour on your countertop. Cover with plastic wrap and let set in the fridge for 2 hours. When ready to serve make sure you wipe your knife between cuts to keep the layers clean and lovely. Sprinkle with toasted coconut and/or chopped macadamia nuts. Aloha!

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