Ube (Purple Yam) Candies

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. 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. 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. 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. 4.

   Candies can be made 2 weeks ahead. Wrap tightly and chill.