Hawaiian Purple Sweet Potato Pie Bars

One of Hawaii's most famous desserts: the Purple Sweet Potato Pie is not only beautiful, but also easy to make and is sure to be a crowd pleaser. If you've been to Hawaii you've probably seen it in the grocery stores, on the menu at Hawaiian restaurants, or on the table at most local potlucks or family gatherings; basically it's a classic. Our Hawaiian Purple Sweet Potato Pie Bars consists of 3 layers: the graham cracker crust, the purple sweet potato layer, and the haupia (traditional Hawaiian coconut pudding) layer on top. However, if you're not a fan of coconut then feel free to omit the haupia layer for a more traditional sweet potato pie bar. You can also make the haupia in a separate dish and add a slice on top of the pie for those that want it.

To make this recipe you will need:

Crust Ingredients:

1.5 cups of graham cracker crumbs (about 11 sheets)

2 Tablespoons white sugar

1 Tablespoon brown sugar

6 Tablespoons of melted butter

Filling Ingredients:

2 cups mashed cooked Hawaiian Crown purple sweet potatoes (can also use our Purple Sweet Potato Ube Puree *See notes for recipe adjustments)

1 1/3 cups milk

2 eggs

1/3 cup sugar

1/3 cup brown sugar

4 oz melted butter

1 T vanilla extract

1 t pumpkin spice mix (optional for a fall flavor)

1 t ube extract (optional for a boosted purple color)

Haupia Ingredients:

1 can coconut milk

3/4 cup of water

1/2 cup of cornstarch

3/4 cup of sugar

Notes:

• For a more indulgent crust blend some Hawaiian macadamia nuts with your graham crackers, or substitute graham crackers altogether for macadamia shortbread cookies. Short on time? You can also use store bought graham cracker crust or frozen pastry crust, but pre-bake the frozen pastry crust before adding filling.

• You can also substitute the 2 cups of mashed Hawaiian Crown purple sweet potatoes with our Purple Sweet Potato Ube Puree packets (use 5.5 of them), simply omit 1/3 cup sugar (or more depending on taste) and 1/3 cup milk.

Instructions:

Blend graham crackers in a food processor until finely ground, then mix with the melted butter and sugar until combined. Spread into a springform baking pan and bake at 375F for 7-10 minutes. For the filling, beat the eggs in a large bowl, then add purple potatoes, milk, sugars, butter, vanilla and optional spice blend and ube extract and beat for another 1-2 minutes until smooth and well combined. Pour the batter on top of the crust and bake at 350F for 55 minutes of until filling is set. For the haupia layer add the coconut milk, water, sugar, and cornstarch to a pot and cook on medium heat while stirring until the mixture has thickened. Cook until it starts to lightly bubble then remove from the heat. Pour the haupia mixture on top of the purple layer and place in the fridge to cool and set for at minimum of 45 minutes to an hour or overnight if you have the patience. You'll know it's ready when it's cool and firm almost like jello to the touch and cuts cleanly. I recommend making a test slice by one of the edges and if it cuts cleanly without looking like it's melting then it's safe to unmold it from the springform pan and slice and share with the whole Ohana.