Vitelotte potato haupia pie

The inspiration for this comes from a very popular dessert in Hawaii – Okinawan purple sweet potato and haupia pie. That’s it on the right. A double-layer of purple sweet potato filling and coconut milk pudding on top of a macadamia nut shortbread crust.

Unfortunately there are no okinawan potatoes in Italy, and vitelottes (purchased in France last month) seemed like a good idea. Vitelottes are smallish with thick dark skins and are a waxy potato type, but they do have that purple color that I was looking for. The result was okay but it lacked that unique sweet flavor that only okinawan purples possess.

Vitelotte Haupia Pie on a graham cookie crust

CRUST:
2 oz. butter, melted
1 1/2 cup crushed graham cookies
1/2 cup hazelnuts, chopped

VITELOTTE POTATO LAYER
1 1/2 cups vitelotte potatoes, boiled or baked and mashed
3 oz. butter, softened
1/2 cup granulated sugar
1 whole egg + 1 yolk, beaten
1/2 cup evaporated milk
1/2 tsp. vanilla extract
pinch of salt

HAUPIA LAYER
1/4 cup granulated sugar
1/3 cup cornstarch
1 can coconut milk (13.5 oz.)*
1/2 cup water
*In Hawaii I use Mendonca’s frozen coconut milk which is the best

CRUST: Combine the crushed graham cookies and nuts. Stir in the melted butter until evenly mixed and press into the bottom of a 9 or 10-inch pie dish (use 9-inch if you want thicker layers). Refrigerate until firm.

VITELOTTE LAYER: Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Add whole egg and yolk, blending in well. Stir in the potatoes, evaporated milk, vanilla and salt. Use a handheld mixer or wire whisk to make sure everything is evenly combined. Pour this into the pie crust and bake 20-25 minutes or until the center of the pie is set (doesn’t jiggle). Remove from oven and cool completely.

HAUPIA LAYER: Prepare the haupia only when the pie has cooled down. Combine sugar and cornstarch in heavy saucepot. Add coconut milk and water; whisk until thoroughly blended. On low heat, cook, stirring constantly, until the mixture is thickened like pudding. Remove from heat, allow to cool for a few minutes, stirring constantly, then pour over the potato layer. Refrigerate until haupia is set.