Preheat the oven to 375 degrees.

To make the crust place the oat grahams and sugar in a food processor and pulse until it turns into crumbs.

Pour into a bowl and add the melted butter. Mix well.

Press into the bottom of an 8 x 8 baking dish.

Bake for 10 minutes. Remove from oven and cool.

To make the sweet potato curd peel your sweet potato and cut into one inch chunks.

Either boil the chunks in boiling water for 10 minutes or steam for 6-8 minutes or until soft.

Place the sweet potato in a food processor and process until pureed.

Combine the sweet potato puree, eggs, sugar, and cinnamon in a medium saucepan over medium heat.

Stir frequently until the mixture begins to simmer. Reduce heat to low and stir constantly until mixture has thicken and coats the back of a spoon.

Remove from heat and stir in the butter.

Pour mixture over top of the graham cracker crust and put in the freezer while you make your haupia.

Place the coconut milk in a medium saucepan over medium heat. Stir frequently.

Meanwhile, combine the sugar and cornstarch in a bowl. Add the water and whisk until combined.

When the coconut milk just starts to summer add the sugar and cornstarch mix and whisk.

Keep whisking until the mixture thickens. It will begin sticking to the whisk. This will take anywhere between 5-10 minutes.

Remove from heat and stir in the vanilla paste.

Allow to cool for 5 minutes then pour over top of the sweet potato curd.

Allow to cool on the counter for 10 minutes then refrigerate for 2 hours.

Cut into squares and serve.