Purple Sweet Potato Haupia Pie (Gluten-Free, Paleo, Vegetarian)
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Serves: 16
 
A Paleo take on the classic Hawaiian Purple Sweet Potato Haupia Pie - a macadamia shortbread crust, silky purple sweet potato filling, and a creamy, light haupia topping.
Ingredients
For the pie crust:
  • 100g macadamia nuts
  • ½ cup (roughly 50g) desiccated coconut
  • 1 tsp vanilla essence
  • 2 tbsp coconut sugar/xylitol/erythritol
  • 2 tbsp maple syrup/light agave/1 tsp NuStevia Simple Syrup
  • 2 tbsp coconut oil
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • 1 tbsp macadamia/almond butter
  • 1 tbsp coconut flour
  • 1-2 tsp coconut extract (if using a strong dropper bottle 40 drops/2ml)
For the filling:
  • ½ cupo/80g erythritol
  • ½ cup/100g butter (can sub for coconut manna or a 50:50 mix of cacao butter and coconut oil)
  • ¼-1/3 cup light agave nectar or maple syrup
  • 2 eggs
  • 2 cups mashed purple sweet potato (peeled, boiled until tender, and mashed)
  • ½ cup coconut cream
  • 2 tsp vanilla extract/1/4 tsp vanilla powder
  • ¼ tsp Himalayan pink salt (if coarse grind)
For the haupia:
  • 1 can organic coconut milk (400ml/13.5 oz.)
  • ½ cup water
  • 1-2 tsp coconut extract (optional)
  • ⅓ cup erythritol
  • ⅓ cup tapioca flour/starch
Optional toppings:
  • Edible flowers
  • Toasted coconut
  • Toasted, chopped macadamia nuts
Instructions
  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side. Be sure to give it a 2 inch over hang in case you pour in too much haupia at the end!
  2. For the base, combine all of the ingredients and process until a nice biscuit crumb like dough forms. Pour in the base mixture and 'knuckle' it in until evenly distributed. Place in the freezer until needed.
  3. Pre-heat your oven to 180°C/350°F/Gas Mark 4.
  4. In the bowl of your food processor add your butter and sugar and cream together until pale, smooth, and creamy. Run the processor and add an egg at a time being sure to scrape down the sides periodically. Next add in 1 cup of your mashed purple sweet potato, blending until smooth before adding the other half and blending again. Next add your coconut cream, vanilla extract, and Himalayan pink salt.
  5. Remove your crust from the freezer and pour over the purple sweet potato mixture, being sure not to add too much. Aim to leave ½" from the top edge of the baking tin to make room for the haupia layer.
  6. Place your pie into the oven on the middle shelf and bake for 25-30 minutes until the filling has set and has only a slight wobble in the middle when you give it a jiggle. If the pie crust looks like it is browning too quickly create a sort of tin foil dome (shiny side up) to prevent it from burning. Once done remove from the oven and place on a wire rack to cool completely.
  7. Once your cooked pie has cooled completely it's time to start preparing the haupia layer. Do not prepare the haupia too early or it will solidify! Place the coconut milk, water, and coconut extract into a heavy bottomed saucepan and whisk. In a small bowl mix together your erythritol and tapioca starch before adding into your liquids. Place on to a medium heat and stir constantly until it thickens to the consistency of glue. This will take about 5-10 minutes.
  8. Immediately remove from the heat and pour over your purple sweet potato layer. Place the pie into the refrigerator to chill for at least 3 hours but preferably overnight.
  9. Once set remove from the refrigerator and slice using a hot, damp chef's knife into 16 bite sized squares. Be sure to wipe after each cut to create a clean line. Decorate the slices with edible flowers or toasted coconut and macadamia nuts if you wish and enjoy!
Notes
If you can't find purple sweet potatoes then regular ones will do the job too. Just reduce or increase the sweetness as you wish.

*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
** Prep time includes 3 hour setting time.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/purple-sweet-potato-haupia-pie-gluten-free-paleo-vegetarian/