Okinawan Sweet Potato Haupia Pie Parfaits

Ingredients

• 2 medium Okinawan Sweet Potatoes
• 1 can Coconut Milk
• 1/4 cup Cornstarch
• 1/4 cup Sugar
• 1/2 cup Macadamia Nuts
• 1 tsp Vanilla Extract
• to taste Hawaiian Black Sea Salt

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 medium Okinawan Sweet Potatoes directly on the oven rack and bake for 45-60 minutes, or until they are very soft when pierced with a fork. Let them cool slightly until they are easy to handle, then peel them. Mash the peeled sweet potatoes until smooth, or puree them in a food processor until you have a smooth mixture.
2. 2In a medium, heavy-bottomed saucepan, whisk together the 1 can Coconut Milk, 1/4 cup Cornstarch, and 1/4 cup Sugar until the cornstarch and sugar are fully dissolved. Cook this mixture over medium heat, stirring constantly with a whisk or wooden spoon, for 5-8 minutes. Continue stirring until the mixture thickens noticeably, coating the back of your spoon. Remove from heat and stir in the 1 tsp Vanilla Extract until well combined.
3. 3While the haupia is cooking or cooling, place the 1/2 cup Macadamia Nuts in a dry skillet over medium-low heat. Toast the nuts for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden brown. Be careful not to burn them. Remove from the skillet and let them cool.
4. 4Once cooled, roughly chop the 1/2 cup Macadamia Nuts.
5. 5To assemble the parfaits, spoon a layer of the Okinawan Sweet Potato puree into the bottom of four parfait glasses. Top this with a layer of the haupia mixture. Sprinkle a portion of the chopped macadamia nuts over the haupia.
6. 6Repeat the layering process: add another layer of sweet potato puree, followed by another layer of haupia, and finish with a final sprinkle of the toasted macadamia nuts.
7. 7Just before serving, lightly sprinkle the top of each parfait with Hawaiian Black Sea Salt to taste.

Related Guides