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Chocolate Kahlua Sweet Potato Pie

Chocolate Kahlua Sweet Potato Pie (Original Hawaiian Chocolate Factory)

This recipe is by Carolyn Deal of Dining In and features Original Hawaiian Dark Chocolate & Roasted Cacao Nibs.
The pie crust is made from chocolate graham crackers and roasted cacao nibs, and the pie filling contains sweet potato and Hawaiian dark chocolate.
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Prep Time 1 hr 30 mins
Cook Time 50 mins
Rest until cool (Approx.): 40 mins
Total Time 3 hrs
Course Dessert
Cuisine Superfoods
Servings 12 Servings

Equipment

  • Food Processor
  • Mixer w/ Paddle Attachment
  • Spring Form or Pie Pan
  • Double Boiler

Ingredients
  

Cacao Nib Chocolate Graham Cracker Crust

  • ½ tsp cinnamon
  • 8 oz unsalted butter softened
  • 2 cups chocolate graham cracker crushed
  • 1 cup Original Hawaiian Chocolate Roasted Cacao Nibs

Pie Filling & Topping

  • 1 lb sweet potato peeled & cubed
  • 4 egg yolks
  • 1 cup Greek yogurt
  • ¾ cup brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cardamon ground
  • 1 whole vanilla bean pod split in half
  • ½ tsp salt
  • 4 oz Original Hawaiian Chocolate Dark Chocolate chopped
  • ¼ cup whipping cream
  • 2 tbsp Kahlua
  • 1 cup pecans toasted
  • 2 tbsp cane syrup
  • ½ tsp Hawaiian sea salt

Instructions
 

Cacao Nip Chocolate Graham Cracker Crust

  • In a food processor, combine all the ingredients by pulsing until it becomes a fine crumble
  • Press mixture into the bottom of a spring form pan or a pie pan
  • Fill and bake according to pie filling recipe (below)

Pie Filling & Topping

  • Preheat oven to 350°F

Sweet Potato/Chocolate Pie Filling

  • Steam peeled and cubed sweet potatoes in a steamer basket for about 20 minutes until fork tender
  • Mash with a potato masher; then add to a mixer with a paddle attachment
  • Add 1 cup plain Greek yogurt, 3/4 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom, vanilla seeds scraped from the bean pod and 1/2 tsp salt
  • Mix sweet potatoes and add other ingredients with the paddle until smooth. Set aside
  • In another mixing bowl whisk 4 egg yolks to ribbon stage
  • Add yolks to sweet potatoes and mix until combined
  • Ladle mixture into prepared Cacao Nib Chocolate Graham Cracker Crust.
    Set aside

Chocolate Drizzle

  • In a double boiler over low heat, melt 4 ounces of Dark Original Hawaiian Chocolate
  • In a small sauce pan, simmer 1/4 cup whipping cream with 2 tbsp Kahlua
  • When chocolate is melted, whisk cream and Kahlua into chocolate
  • Drizzle on top of the sweet potato pie filling and lightly cut into top with a knife to make swirls of chocolate

Pecan Topping

  • Toast 1 cup coarsely chopped pecans
  • Toss with 2 tbsp cane syrup and 1/2 tsp Hawaiian sea salt
  • Spread pecans over top of potato/chocolate pie filling
  • Bake pie at 350°F for 45 - 50 minutes. Custard should still wiggle in the center

Notes

Remove pie from spring form pan or pie pan
Slice and serve with a scoop of vanilla ice cream with cacao nibs sprinkled on top.
This recipe is:
  • Peanut Free
Keyword Cacao