Okinawan Sweet Potato Pie Recipe with Haupia & Macadamia Nuts

Looking for a truly island-inspired dessert? This Okinawan Sweet Potato Pie with Haupia and Macadamia Nuts is a Hawaiian favorite that brings together rich, creamy layers and irresistible local flavors. From the buttery macadamia nut crust to the vivid purple sweet potato filling and coconutty haupia topping, this dessert is as stunning as it is delicious.

If you love Hawaiian desserts and snacks, don’t forget to explore Snack Hawaii's Best Sellers, Hawaiian Candy, and Hawaiian Snacks collections—perfect for indulging or gifting a little aloha.

Why You'll Love This Hawaiian Dessert

• Features authentic island ingredients like Okinawan sweet potato and coconut milk

• Combines buttery shortbread crust with creamy sweet and savory layers

• A beautiful purple pie that’s perfect for potlucks, luaus, and holidays

• Inspired by the iconic pie served at Gyotaku and Ani's Bakery in Hawaii

Prep & Bake Time

• Prep Time: 1 hour

• Bake Time: 1 hour

• Chill Time: 2–3 hours (until haupia sets)

• Total Time: 4–5 hours

• Yield: 8–12 servings

Macadamia Nut Shortbread Crust

Ingredients:

• 1 cup butter, room temperature (2 sticks)

• 3/4 cup powdered sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1/4 tsp salt

• 1 cup macadamia nuts, coarsely chopped

Instructions:

1. In a mixing bowl, cream the butter, then add powdered sugar and vanilla.

2. Slowly incorporate sifted flour and salt.

3. Fold in the chopped macadamia nuts.

4. Press the dough into a 9x9-inch parchment-lined pan or 9.5-inch glass pie dish.

5. Freeze for 15 minutes while preheating oven to 350°F.

6. Bake for 18–20 minutes. Set aside to cool slightly.

Okinawan Sweet Potato Filling

Ingredients:

• 2 cups Okinawan purple sweet potatoes (peeled, boiled, and mashed)

• 1/2 cup unsalted butter, room temperature

• 1/2 cup sugar (Maui Turbinado Sugar or brown sugar)

• 2 eggs

• 1/2 cup whole milk or macadamia milk

• 1 tsp vanilla extract

• 1/4 tsp salt

Instructions:

1. Cream butter and sugar together.

2. Beat in eggs one at a time.

3. Fold in mashed Okinawan sweet potatoes.

4. Stir in milk, vanilla, and salt until the mixture is smooth.

5. Pour over the baked crust and bake at 350°F for 30 minutes.

6. Let cool to room temperature, then refrigerate.

Haupia Coconut Topping

Ingredients:

• 1 can (13.5 oz) coconut milk or 1 3/4 cups frozen coconut milk

• 5 tbsp sugar (adjust to taste)

• 5 tbsp cornstarch

Instructions:

1. Heat coconut milk in a small pot over low heat.

2. In a separate bowl, combine sugar and cornstarch.

3. Whisk sugar-cornstarch mix into warm coconut milk.

4. Stir constantly until mixture thickens to pudding-like consistency.

5. Pour over cooled sweet potato layer.

6. Chill in refrigerator for 2–3 hours until set.

Final Touch & Serving Tips

• Sprinkle extra chopped macadamia nuts on top for crunch.

• Slice with a hot knife for clean, layered cuts.

• Store covered in the refrigerator for up to 3 days.

Perfect for Special Occasions

This vibrant, tropical dessert is a show-stopping addition to:

• Holiday dinners

• Family gatherings

• Luau-themed parties

• Potlucks and celebrations

Due to the layering and chill time, this pie is best made 1 day in advance. It allows the haupia to fully set and flavors to meld beautifully.

More Island-Inspired Recipes to Try

Explore more local favorites from Hawaii: 

Hawaiian Sun Purple Sweet Potato Pancake Mix

At the very end you can also sprinkle some chopped macadamia nuts on top, and don’t forget to brag to all your friends and family about how you made this from scratch.

If you enjoyed this recipe, be sure to check out these other island-inspired dishes!

Hawaiian Chili Pepper Water
Hawaiian Style Guava Chicken
Hawaiian Guava Cheesecake
Prune Mui
Li Hing Mui Sauce
Li Hing Mui Lollipops

Aloha & Enjoy! If you try this Okinawan Sweet Potato Pie with Haupia and Macadamia Nuts, let us know how it turned out! Share your version and tag us online.