Ube (Purple Yam) Candies
Delicious Filipino-inspired candies made with purple sweet potatoes, sweetened condensed milk, and a hint of lime zest. These chewy, sweet treats are rolled in sugar for a delightful finish.
Ingredients
- •12 ounces purple- or orange-fleshed sweet potatoes (about 2 medium)
- •7 ounces sweetened condensed milk
- •½ cup nonfat instant dry milk
- •½ teaspoon finely grated lime zest
- •⅛ teaspoon kosher salt
- •2 tablespoons sugar
- •1 piece potato ricer or food mill
Cooking Instructions
- 1.
Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, 40-50 minutes. Let cool. Halve lengthwise and scoop flesh from skins; discard skins. Press flesh through ricer into a bowl (you should have 1 packed cup).
50 min
- 2.
Cook sweet potato and condensed milk in a medium nonstick saucepan or skillet over medium heat, stirring often, until thickened and jammy, 6-8 minutes. Stir in powdered milk, lime zest, salt, and 2 Tbsp. sugar. Cook, stirring often, until slightly shiny, about 3 minutes. Transfer to a small bowl; cover with plastic wrap, pressing directly onto surface. Let cool.
11 min
- 3.
Turn out ube mixture onto a work surface and roll into 1/2"-thick logs. Sprinkle sugar over surface; roll logs in sugar until generously coated. Cut into 1 1/2" pieces.
10 min
- 4.
Candies can be made 2 weeks ahead. Wrap tightly and chill.