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.
Preparation Details
Prep Time: 20 mins
Cook Time: 53 mins
Total Time: 5 hrs 13 mins
Servings: 16
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup white sugar
- ¾ cup butter, cubed
Steps
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
