Sweet Potato Haupia Cup

1 lb Okinawan sweet potato
1 can coconut milk
2 tbsp agave or honey
1 half vanilla bean
2 sheets gelatin
or 1 pack of gelatin powder
  • oven
  • stove
  • cutting board
  • knife
  • 2 1/2 quart (or larger) pot
  • whisk
  • 4 glass or disposable clear plastic cups
sweet potato
Place entire sweet potato on an oven safe sheet pan and bake in an oven at 350°F for 1 1/2 hours (times will vary with a convection oven) or until the center is soft; you can check this by inserting a skewer which will poke through smoothly.
Remove sweet potato from the oven and allow to cool for 30+ minutes.
Once cooled, remove the skin of the sweet potato which typically will come off easily after baking, and remove any excess skin with a knife. Dice sweet potato into 1/2-inch squares and then equally distribute the diced sweet potato into 4 glasses or disposable clear plastic cups.
In a 2 1/2 quart (or larger) pot, pour in coconut milk and agave/honey.
Slice vanilla pod in half and scrape beans out; put the vanilla beans in the pot with coconut milk and honey/agave. Bring ingredients in the pot to a slow boil (medium to medium-high setting) on a stove.
Add in gelatin sheets (after blooming) or gelatin powder and whisk in until well incorporated. Turn off stove and allow to cool for 15-20 minutes.
After liquid has cooled closer to room temperature, equally distribute to the 4 cups that have the sweet potato in them.
Chill for 4-6 hours in the refrigerator. Enjoy with a spoon.
You can speed cooling time of sweet potato, after it's been baked in the oven, by cutting in half and placing in the refrigerator. You can speed the cooling time of the haupia by placing in the refrigerator for 5-10 minutes. Be sure not to leave in there for too long or it will set.

After scraping the vanilla beans out of the pod, you can place the pod in the mixture while bringing the liquid to a boil. Just be sure to remove before pouring into the cups.

Instead of glass or disposable cups, you can use silicone molds which will allow for easy removal of the sweet potato haupia. The mold can then be plated and decorated nicely on individual dishes.

Gluten, dairy and corn starch free, low glycemic index.