Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam. This is a part of Angela Dimayuga's Filipino-American Christmas menu. You can find all of the recipes here.
- 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
- 2 tablespoons sugar, plus more
- A potato ricer or food mill
Preheat oven to 350°. 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).
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.
Turn out ube mixture onto a work surface and roll into ½"-thick logs. Sprinkle sugar over surface; roll logs in sugar until generously coated. Cut into 1½" pieces.
Do Ahead: Candies can be made 2 weeks ahead. Wrap tightly and chill.