This post contains affiliate links. I receive a small amount of compensation when you purchase from my links, which I'll totally blow on boba milk tea and cupcakes on cheat day! 😋
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Ube lovers, this is for YOU! 💜
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You guys!!! Ok, so as some of you might know, I am no cook👩🏽🍳. I usually do not dive into a recipe that requires more than 4-5 steps, but since I have more time now during this pandemic, I've decided to be brave and try out this recipe. It's so perfect because of the ube craze that's happening right now.
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I found many varieties of this recipe online, but I wanted to make a low carb option of it and not use sugar, so here's my take on it!
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And WOW! It's seriously AHHH-MAZING! It did take a long time for me to make, but also because I really didn't want to mess it up so I double checked everything before adding ingredients.. Again, not a chef here! But if I can do it, anyone can. I've made it super simple to follow below for those that are like me and need step by step instructions. 🙋🏻♀️
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If you've ever had Bob's Slice of Paradise from Bob Chinn's, this is comparable to it. If you've ever had the Filipino dessert, "Halaya", it's very similar to it, but added the yummy crust bottom with that topping and it's seriously BOMB! 💜
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This low-ish carb version of Haupia Pie made up of sweet potato is going to be the family's new fave! I guarantee it!
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Please note, if you want regular sugar instead of the sugar substitute, it's the same measurements! You may want to add more regular sugar because I lessened the amount with the sugar substitute, Monk Fruit. But if you have not tried a recipe with sugar substitute, TRY it. It's life changing!
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One thing that I learned from my mom 💕 is to sift all ingredients before mixing! This is key!! When in doubt, sift it out. lol! 💁🏻♀️
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The first thing you'll need to do is boil these babies up! Approximately 2 pounds of Okinawa Purple Sweet Potatoes.
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Cut the sweet potatoes in half and place them in a pot with enough water to cover them well. Bring them to a moderate boil and cook until the point of a sharp knife penetrates the thickest part of the potato easily, which will take anywhere from 15-30 minutes, depending on the size of the potatoes. Remove them from the water and let cool until they can be handled easily.
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While your potatoes are boiling, make the crust!
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LOW CARB ALMOND FLOUR CRUST:
- 2 cups Blanched Almond Flour
- 1/3 cup unsalted Butter (melted, cooled, but still liquid)
- 3 tbsp Lakanto Monkfruit Sweetener
- 1 tsp Vanilla Extract
To make the almond flour crust, sift and stir the almond flour, melted butter, monk fruit, and vanilla extract in a bowl, until well combined. The dough will be slightly crumbly (see image below). Press the dough into the bottom of a greased 9x13 pan, lined with parchment paper. Bake at 350 degrees for about 10-12 minutes, until barely golden. Let cool for at least 10 minutes. While the crust is in the oven, start the filling.
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Seriously guys, hubby totally thought this was made of graham cracker! 😉
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Below is a photo of what the potatoes will look like after boiling. Remove the skin and mash the potato, the smoother the better. This part is a workout y'all! 😅
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SWEET POTATO FILLING:
- 2 large Okinawan purple sweet potatoes (about 2 pounds)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup Lakanto Monkfruit Sweetener
- 2 large eggs
- 1 can evaporated milk - 12-ounces
- 2 teaspoons Vanilla Extract
- 2/3 cup unsalted Butter (melted, cooled, but still liquid)
- 1 teaspoon kosher salt
Measure out 2 & 1/2 cups of mashed sweet potatoes into a large bowl. Add in the rest of the ingredients above, and whisk them together thoroughly.
Raise the oven temperature to 400 degrees.
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Strain the mixture to eliminate the clump! This is something that wasn't included in the original recipe that I found and I think this made a HUGE difference! I wish I had taken a photo of this process, but I forgot to :(
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Pour the sweet potato mixture into the prepared crust. Bake at 400 degrees for 15 minutes. Lower the temperature to 325 degrees and cook for another 30-35 minutes. Turn the pan once, about halfway through, during cooking. The pie is cooked when the center is set. I did the toothpick test. :)
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While the sweet potato filling is baking, make the topping!
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TOPPING:
- 1/3 cup Lakanto Monkfruit Sweetener
- 1/3 cup Cornstarch
- 2 cups canned coconut milk
- 1 cup water
In a saucepan, combine the ingredients above and whisk together. Place over medium-high heat. Stir constantly and bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, approximately 6-8 minutes. Remove from heat and allow to cool just until it is no longer hot.
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Pour the topping over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight. This is the hardest part... waiting for it to firm up!
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Optional : Lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish (which I didn't have this time around).
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Ok, now that my mouth is watering after writing this blog post, I think I'll have another piece... :)
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Enjoy!! Comment below and tell me how yours turned out or if you have any adjustments that you made in your recipe!
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Just breathe.
Just LOVE harder.
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