clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Okinawan Sweet Potato and Haupia Pie

  • Author: Ono Kine Grindz
  • Total Time: 6 hours, 50 minutes
  • Yield: 24 1x


This is Hawaii’s version of the sweet potato pie combining beautiful purple Okinawan sweet potatoes and a luscious coconut haupia pudding. It is modified slightly from Ono Kine Grindz.



For the crust

1 1/2 sticks of unsalted butter

1/8 cup + 1 tablespoon granulated sugar

1 1/2 cups all purpose flour

1 cup macadamia nuts, chopped*

For the Okinawan sweet potato layer

2 cups Okinawan sweet potatoes, cooked and whipped**

1 stick of unsalted butter at room temperature

1/2 cup granulated sugar

2 eggs

1/2 cup whole milk

1 teaspoon vanilla

1/4 teaspoon salt

For the haupia layer

1/2 cup sugar

1/2 cup cornstarch

1 cup lukewarm water

2 13.5-ounce cans coconut milk


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!


*If someone in your family is allergic to nuts you may substitute any shortbread recipe for the crust.

**Instead of whipping the Okinawan sweet potatoes, they may be mashed for a more “chunky” texture. I prefer them whipped. The texture is smooth, light and fluffy. Whipping gives this a “melt-in-your-mouth” feel.

  • Prep Time: 20 minutes
  • Inactive Time: 5 hours, 30 minutes
  • Cook Time: 1 hour
  • Category: Pies, Desserts
  • Cuisine: Hawaiian-American


  • Calories: 285.12
  • Sugar: 18.28 g.
  • Sodium: 38.09 mg.
  • Fat: 18.14 g.
  • Saturated Fat: 10.25 g.
  • Carbohydrates: 30.08 g.
  • Fiber: 1.26 g.
  • Protein: 2.48 g.
  • Cholesterol: 33.57 g.

Keywords: Okinawan sweet potato, haupia, macadamia nuts