Sweet Potato Jam

I love yams - ube jam being on the top of my list. This is a common dessert back home, which is made of purple yam or  'ube' as we call it in our native tongue. Unfortunately, here in Australia - it's difficult to find fresh purple yam. Sure, there are frozen cooked purple yams available in some Asian stores but the end result is quite never as good as when you use the fresh ones. So, anyway - I thought I'd give sweet potatoes a try to replace the purple yams. I was thinking they are kind of in the same species so thought it might just do as well. The results especially when you serve it chilled - was absolutely great. My husband never liked to eat sweet potatoes for some reason - but he did when I made yam out of it and in fact, I had to hide it to make him stop eating the whole lot in one sitting...hahaha. Okay - I may be exaggerating a bit but the picture was pretty close to that :-). So - I will definitely be trying this again sometime.

Ingredients:

1 kl of cooked sweet potatoes (or you can use purple yam)

1/2 cup of melted unsalted butter

1 1/2 cups of condensed milk

1/2 cup of thickened cream

2 cups of evaporated milk

1/2 tsp of vanilla essence

1. In a big pot, boil the unpeeled sweet potatoes in water for 30 minutes. Drain and let cool.

2. Peel and finely grate or mash the cooked sweet potatoes. Set aside.

3. In a large saucepan, melt the butter in medium heat, then add the condensed milk and vanilla flavouring. Stir well to mix.

4. Add the grated/mashed sweet potatoes and adjust the heat to low.

5. Keep on stirring to mix all the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
6. Add the evaporated milk and thickened cream and continue to stir for another 15 minutes.
7. Place in a dish to cool and top with flaked almonds (or any nuts you would like). Once cooled, chill for an hour or two before serving.