Sweet potato haupia pie bars are a favorite dessert here in Hawai’i. Crumbly shortbread crust with a sweet potato filling topped with a soft set haupia. You won’t want to pass this up.
Hawai’i is popular for many different foods and haupia is definitely on this list. Haupia is a coconut based dessert that is popular at local gatherings. Traditional haupia is made of coconut milk and arrowroot and heated until thickened. Due to the lack of availability of arrowroot, most recipes today use cornstarch to thicken.
Looking for other favorite recipes of Hawai’i? Some of my sweet favorites are poi mochi, haole brownies, and mochi, . For the savory options Instant Pot luau stew, shoyu chicken, and Instant Pot chicken long rice.
Haupia can be served plain or atop different desserts. Haupia is commonly served over sweet potato (as in this recipe) or chocolate pudding. It’s yummy either way you have it.
The crust layer of this recipe made of a shortbread blend with chopped macadamia nuts for added texture and a nutty flavor. Macadamia nuts are also a popular food here in Hawai’i.
The middle layer consists of a sweet potato filling and is baked until set. Everything is then placed in the refrigerator to cool before enjoying. Waiting for this to cool may be the hardest part of this whole process.
What do I need to make sweet potato haupia pie bars?
- For the crust:
- Unsalted butter
- Granulated sugar
- All purpose flour
- Macadamia nuts
- For the sweet potato filling:
- Granulated sugar
- Unsalted Butter
- Eggs
- Okinawan sweet potato
- Evaporated milk
- Vanilla extract
- Salt
- For the haupia:
- Coconut milk
- Water
- Granulated sugar
- Cornstarch
Tips for making great sweet potato haupia pie bars
- Best to use unsalted butter, as salted butter varies in the amount of salt added.
- If you have a nut allergy you can omit the macadamia nuts.
- Okinawan sweet potatoes are found in most grocery stores. It has a deep purple hue. You can steam, bake, or boil and then mash these to make the sweet potato layer.
- If you would like to make your own vanilla extract check out this recipe.
How to store sweet potato haupia pie bars?
These bars are best kept in an airtight container for 4-5 days in the refrigerator.
How to make sweet potato haupia pie bars?
For the crust:
- Preheat oven to 350F.
- In the bowl of a stand mixer fitted with the paddle attachment add flour and sugar. Mix until combined. Then add butter and macadamia nut. Mix until crumbly.
- Pour crust layer in to a greased 9×13 baking pan. Press into baking pan to form an even layer and set aside.
For the filling:
- In the bowl of a stand mixer fitted with the paddle attachment add sugar and butter. Mix until light and fluffy.
- Add eggs and mix until well incorporated.
- Next add sweet potato, evaporated milk, vanilla, and salt. Mix until well combined.
- Evenly spread the sweet potato mixture over the crust layer and bake at 350F for 30 minutes or until lightly browned. Remove and let cool.
For the haupia:
- Add coconut milk and water to a medium pan over medium high heat. Whisk to combine.
- In a small bowl whisk together sugar and cornstarch. Add the dry ingredients to the pan and whisk to combine.
- Continue stirring until cornstarch and sugar dissolve and the mixture thickens slightly. This will take 2-3 minutes.
- Pour haupia over the cooled sweet potato layer. Place in the refrigerator for at least 1 hour or overnight to set.
- Cut and ENJOY!
Sweet Potato Haupia Bars
Equipment
Ingredients
For the Crust
- 3/4 cup unsalted butter
- 2 tablespoons granulated sugar
- 1 3/4 cup all purpose flour
- 1 cup macadamia nuts chopped
For sweet potato filling
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 2 cups Okinawan sweet potato peeled, cooked, and mashed
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Haupia Layer
- 1 can 13.5 fluid ounces coconut milk
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/3 cup cornstarch
Instructions
For the crust:
- Preheat oven to 350F.
- In the bowl of a stand mixer fitted with the paddle attachment add flour and sugar. Mix until combined. Then add butter and macadamia nut. Mix until crumbly.
- Pour crust layer in to a greased 9×13 baking pan. Press into baking pan to form an even layer and set aside.
For the filling:
- In the bowl of a stand mixer fitted with the paddle attachment add sugar and butter. Mix until light and fluffy.
- Add eggs and mix until well incorporated.
- Next add sweet potato, evaporated milk, vanilla, and salt. Mix until well combined.
- Evenly spread the sweet potato mixture over the crust layer and bake at 350F for 30 minutes or until lightly browned. Remove and let cool.
For the haupia:
- Add coconut milk and water to a medium pan over medium high heat. Whisk to combine.
- In a small bowl whisk together sugar and cornstarch. Add the dry ingredients to the pan and whisk to combine.
- Continue stirring until cornstarch and sugar dissolve and the mixture thickens slightly. This will take 2-3 minutes.
- Pour haupia over the cooled sweet potato layer. Place in the refrigerator for at least 1 hour or overnight to set.
- Cut and ENJOY!
Notes
Nutrition
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I’m lovin’ it! I actually just read like three of your posts today. So that means you better keep writing more, because I am going through these like they’re going out of style.
I appreciate your kind words. Thanks for stopping by.
Hi Relle!
Love your recipes!!! Thank you for sharing them with us. We moved from Honolulu to Henderson, Nevada so “local” food recipes are always good! Lol. Happy Thanksgiving to you and your family!
Aloha Lynnette. Mahalo for your kind words. Happy to hear you found some yummy local recipes to make. Happy Holidays.
Aloha Relle!
I’m a local girl now living in New Mexico so I really appreciate all the `ono recipes so I can make some comfort food outside the Islands. Just wanted to tell you that I made the sweet potato haupia bars for my husband’s family that was visiting from Mexico. Outside of what I make for them they haven’t really experienced local food but they loved, loved, loved this dessert and were also surprised by the color the sweet potato (they’ve only seen orange). Mahalo again for sharing your `onolicious recipes!
Aw yay. So happy to hear. Mahalo for sharing. Have a great day.
Is there a way to make this dairy free and egg free! I have been searching and I am at a loss! Thank you!
I’ve never tried it that way. I suppose you could try dairy and egg alternatives. Not sure how the texture and flavor will be though. If you try it, let me know.