It’s almost spring time! The rain is washing away the snow and the weather is getting warmer. Soon flowers will be all over the castle!
So to celebrate, here’s a neat Filipino candy that is naturally a lovely springy light purple! It’s made with an ube, which is a Filipino purple Sweet potato. But you can make it with normal ones; it’ll just be orange, not purple.
You will need!
- 12 ounces purple- or orange-fleshed sweet potatoes (about 2 medium)
- 7 ounces sweetened condensed milk
- 1/2 cup nonfat instant dry milk
- 1/2 teaspoon finely grated lime zest
- Pinch of kosher salt
- 2 tablespoons sugar, plus more
- Measuring cups
- Measuring spoons
- potato ricer or food mill
- Baking sheet
- Plastic wrap
Preheat the 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 the skins, or for a savory treat roast them till they are crisp and enjoy that way!. Press the flesh through a ricer into a bowl (you want to end up with 1 packed cup).
Cook the sweet potato mash and condensed milk in a medium nonstick saucepan over medium heat, stirring often, until thickened and jammy. Takes about 6–8 minutes. Stir in the 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 it down directly onto the surface. Let cool.
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. You can wrap the pieces individually or not, your choice. It will depend on how fast you want to eat them. Chill the pieces if storing them.