Sweet Potato Haupia Pie.

Thanks to a search through a forum I happened upon a post by Dr Bork about Haupia. Not knowing what it was i looked it up and made some from her recipe of coconut and gelatin. Then i saw that people in hawaii make pies with purple sweet potatoes and top it with the haupia. I tried to recreate that here with a small test run using coconut flour, regular sweet potato and dr borks haupia.

hows it look?


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Needs purple sweet potatoes for authenticity ;P

But for real, it does look good. Makes me want to make some now :D

it looks little! what's wrong with my computer?! i want to see the image, but it is a wee thumbnail!

it sounds delicious!

I'd eat it!
how'd the haupia taste? :)

I have Hawaiian friends at church that liked my low carb version.

i see it now!
it looks GOOD!
i've never heard of such a dish!

ok, so where is the recipe?! :)

[QUOTE=cookie;1022819]ok, so where is the recipe?! :)[/QUOTE]

Sure thing mate. The recipe for this little test run was this:

I use a kitchen scale and measure everything I ever make in grams so what you have to work with may have to be modified but i've tried to approximate what those grams would be in tbsps.

The crust:

9g coconut flour
13g or 1 tbsp coconut oil
1/2 tsp cinnamon
1/8 tsp stevia
1/4 tsp ginger
half an egg white (21g)

The sweet potato layer:
34g mashed sweet potato
cinnamon, ginger, stevia,
13g or 1 tbsp orange juice
4g honey
the other half of the egg white(21g)

the Haupia layer:
1/3 cup coconut milk
1/2 tsp vanilla
cinnamon to taste
1/8 tsp stevia
slightly less than 1 packet of gelatin

for the crust mix all together until it forms a ball then press into a pan(i used a mini bread loaf dish as it was the perfect size for this amount of stuff), prick the dough a few times with a fork and then i baked it at 400f for 6 minutes. pulled it out and let it cool. then i mixed all the sweet potato stuff together and poured it over the crust and baked at 350f for 15 mins. pulled it out and let cool.

then for the haupia poured half the coconut into a bowl and dumped in the gelatin. I then put this bowl in the freezer for a few minutes while I did the next step. Put the other half of the coconut milk in a small sauce pan, added the vanilla, cinnamon, and stevia then brought to a boil. At this point take out the other half of the coconut milk from the freezer and pour the hot coconut milk over it and stir like mad. it will thicken almost immediately so when it does dump it over the cooled sweet tato pie and fridge it for awhile. BOOM DONE!

im going to make a bigger version later because this was insanely good. And for this small portion it was low carb and a really easy to scarf down in one go without guilt!

[QUOTE=Dr. Bork Bork;1022657]I'd eat it!
how'd the haupia taste? :)

I have Hawaiian friends at church that liked my low carb version.[/QUOTE]

You cant ever go wrong with coconut or jello, so combining the 2 is going to be delicious no matter what! :)

thanks to me finding your post about haupia i have been making gelatins with liquids other than water since last thursday. Never even crossed my mind to use stuff other than sweeten water mixed with a bit of lemon juice wheni wanted a small treat.

Would you happen to have an easy way to make jellied cranberry sauce? I'm no cook so I don't really know how to go about it.

[QUOTE=Jamie Madrox;1023445]
Would you happen to have an easy way to make jellied cranberry sauce? I'm no cook so I don't really know how to go about it.[/QUOTE]

I made a shiznit cranberry dressing for turkey day that was good enough to put on ice cream even! I can't remember exactly what I did (I'm a throw stuff in a pot on the fly and hope that it tastes good type of girl), but here's the gist of it:
12 oz fresh cranberries
3 fuyu persimmons, skinned and chopped
1/4c brown sugar substitute (I was naughty. It was Thanksgiving. I went for the splenda brown sugar blend. I believe there's a stevia coconut sugar on the market that might work).
1/2c no sugar added cran-grape juice
1/4c Bolthouse Farms C-Boost Juice
1/4c raw apple cider vinegar
1/2 tsp orange zest
dash of anise extract
1 tsp ginger
1/4 tsp cinnamon

throw everything in a pot and boil it down. Refrigerate overnight. The longer you let it sit, the better it tastes!

What kind of stevia do you use, Dr. Bork Bork?

The powdered kind. Usually it's Stevia in the raw. I know it has maltodextrin in it, but it's still lower carb than straight sugar.