Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold.
Ingredients
- ½ cups all-purpose flour: 1 piece
- white sugar: 0.33333 cup
- butter: 0.75 cup (cubed)
- butter: 0.5 cup (softened)
- white sugar: 0.5 cup
- eggs: 2 piece
- and mashed Japanese purple sweet potatoes: 3 cups (cooked)
- milk: 0.5 cup
- vanilla extract: 1 tsp
- ¼ cups cold water: 1 piece
- white sugar: 0.5 cup
- cornstarch: 0.5 cup
- coconut milk: 2 cans (14 ounce cans)
- coconut: 2 cups (shredded)
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
-
Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
-
Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
-
Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
-
Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
-
Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
-
Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
-
Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.
