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
- 1.5 cups all-purpose flour
- 0.33 cups white sugar
- 0.75 cups butter , cubed
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
-
2
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.
-
3
Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
-
4
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.
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5
Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
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6
Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
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7
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.
-
8
Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.
Nutrition Facts
Per serving
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