Sweet Potato Candy Dulce De Camote Food

SWEET POTATO DESSERT (POSTRE DE CAMOTE)

Steps:

• Boil, bake, or steam your sweet potatoes until soft. Let cool, peel, and refrigerate.
• When ready to make the dessert, cut sweet potato into 1/2-inch slices and let sit until room temperature (or at least long enough to get the "refrigerator cold" off them).
• For each serving, place 3 or 4 slices of sweet potato in a small bowl. Top with marmalade, then a dollop of cream, and finally a generous sprinkling of chopped nuts. Eat with a spoon.
• Variations: If you like it really really sweet, drizzle sweetened condensed milk on it instead of the cream. Or use maple syrup instead of jelly or marmalade, and omit the cream.

SWEET POTATO CANDY (DULCE DE CAMOTE)

Steps:

• 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.

FRIED CINNAMON-SUGAR DOUGHNUTS

Steps:

• Cream sugar and shortening together. Add beaten eggs.
• Mix and sift dry ingredients.
• Add alternately with milk to the first mixture. Mixture should be very soft.
• Form into a ball, place on a well floured board and roll to one-half inch thickness. Cut and fry in hot oil.