Wednesday, August 20, 2014
I have made something called Ube Jam before. It is a popular use of the Hawaiian purple sweet potatoes within the Philippines. They are cooked, mashed, then cooked with milk and sugar until cooked down to a nice thick, rich spread.
Not having purple sweet potatoes, I used an orange one, and it worked perfectly. The Ube recipes usually call for evaporated milk, and sweetened condensed milk, but I have found a full fat coconut milk(heavy on the cream part) works terrific as a safer substitute for Abby.
There is a "crinkle" cookie that is made with the purple Ube that had caught our eye, purple and the white powdered sugar really caught my eye. Using the orange sweet potato was just as tasty!
I am posting this "jam" separately from the cookies I made it for because honestly I can think of a zillion uses for it. A spoonful mixed into some coconut milk ice cream..(if you can have nuts throw some pecans with it too!) Maybe mix some spices like ginger and clove and allspice and it would be delicious on a nut butter sandwich.. spread on a biscuit.. topping a pancake... it is just that tasty.
Sweet Potato Jam:
1 sweet potato peeled, cooked and mashed.(organic with none of that no bud chemical sprayed on it)
3/4 cup sugar(honey or maple syrup would work as a sweetener,adjust to taste,this is supposed to be sweet)
1 cup fullfat coconut milk(preferably mostly the cream that rises to the top in the fridge)
1 teaspoon homemade vanilla extract.
1/4 teaspoon salt. (finding safe salt is hard, use what is safe for you. We use pink himalayan for the extra minerals)
Combine all the ingredients on medium heat. Stirring frequently cook until it has reduced to a thick paste. Times will vary depending on size of potato, what type of sweetener(how much sweetener) and the fat/liquid ratio of your coconut milk.
Remove from heat and chill until you are ready to use it.
The picture below showed it "thickened" right before I removed it from the heat.