Sweet Potato Candy (Dulce De Camote)

"From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Yields:
6 dozen
Serves:
72
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. Sydney Mike
    Well, how about that ~ two of my favorites (well yams, at least, & candy) in one recipe! Actually I was going to try half the recipe with yam & the other half with sweet potato (you know, to make it harder on myself) but then ended up with a cup of each, well mixed! Anyway, I toasted the almonds & then finely chopped them, & the result was a VERY TASTY CANDY TREAT, thanks to Engrossed! [Made & reviewed while touring South & Central America on Zaar's World Tour 4]
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes