Sweet Potato Candy (Dulce De Camote)

READY IN: 30mins
Recipe by Engrossed

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

Top Review by realbirdlady

A delicious candy in the end, but for me a struggle to prepare. I did substitute yam for sweet potato and fresh chopped pineapple for crushed, so I was a little concerned that I wouldn't have enough liquid. As it turned out, my mixture bubbled away on low for a couple of hours, without getting anywhere near soft ball. I finally raised the heat to medium low and finally medium, just being careful to keep stirring. I finally stopped at 180F by the candy thermometer, when the mixture was like modelling clay, pulling away from the bottom and sides when I stirred. (I couldn't figure how to measure soft ball by dropping in water, since there was so much yam and pineapple fiber.) I did still have pineapple chunks, so I just cut the almonds in half and made sort of dulce clusters. They did harden fine at room temperature, without chilling.

Ingredients Nutrition

Directions

  1. Combine the pineapple, sweet potatoes, and salt; cook over low heat, stirring constantly, for 5 minutes.
  2. Dissolve cream of tartar and brown sugar in boiling water; mix in potato mixture.
  3. Cook over low heat until a soft ball is formed when a drop is placed in cold water.
  4. Remove from heat and beat until smooth and shiny.
  5. Mix in almonds.
  6. Drop by the teaspoon onto a buttered surface.
  7. Chill.

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