For the crust

Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour. Cut in butter until mixture is crumbly. Add chopped macadamia nuts and mix well.

Press lightly into a 13″ x 9″ baking pan. Bake at 350°F for 12-17 minutes, until lightly browned. Set aside.

For the Okinawan sweet potato layer

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time.

Next, fold in whipped Okinawan sweet potatoes. Then, add in milk, vanilla and salt. Continue to mix until well combined. Mixture should be the consistency of pancake batter.

Pour onto crust and bake at 350°F for 30 minutes. Remove from oven. Set aside to cool to room temperature.

For the haupia layer

In a mixing bowl, combine dry ingredients. Add water and stir until sugar and cornstarch are dissolved.

In a heavy bottomed pot, heat coconut milk on low until warmed through. Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened like a thick pudding (about 5-7 minutes).

Let cool slightly, then pour over Okinawan sweet potato mixture. Refrigerate until firm, about 4-5 hours, overnight is best.

Cut into squares and enjoy!