Ingredients
16
16 servings
- •1 ½ cups all-purpose flour
- •⅓ cup white sugar
- •¾ cup butter, cubed
- •½ cup butter, softened
- •½ cup white sugar
- •2 eggs
- •3 cups cooked and mashed Japanese purple sweet potatoes
- •½ cup milk
- •1 teaspoon vanilla extract
- •1 ¼ cups cold water
- •½ cup white sugar
- •½ cup cornstarch
- •2 (14 ounce) cans coconut milk
- •2 cups shredded coconut
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 405
- Carbohydrate: 37g
- Fat: 28g
- Fiber: 2g
- Protein: 4g
- Sugar: 21g
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