Sweet Potato Candy (Dulce De Camote)
Recipe: #9132
April 19, 2013
Categories: Desserts, Snacks, Sweet Potato/Yam, South American, Picnic, Thanksgiving, Gluten-Free, No Eggs Non-Dairy, Vegan, Vegetarian, Canned Fruit, Kid's Lunches, Gifts, more
"From: The Art of South American Cookery by Myra Waldo, 1961ed. Fresh pineapple doesn't work. Yields 6 dozen. Posted for the You Want What?! recipe posting game."
Original is 72 servings
Ingredients
Nutritional
- Serving Size: 1 (17 g)
- Calories 50.9
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 20.1 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 0.6 g
- Sugars - 6 g
- Protein - 0.7 g
- Calcium - 6.2 mg
- Iron - 0.1 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the pineapple, sweet potatoes, and salt; cook over low heat, stirring constantly, for 5 minutes.
Step 2
Dissolve cream of tartar and brown sugar in boiling water; mix in potato mixture.
Step 3
Cook over low heat until a soft ball is formed when a drop is placed in cold water. (235-245F on a candy thermometer)
Step 4
Remove from heat and beat until smooth and shiny.
Step 5
Mix in almonds.
Step 6
Drop by the teaspoon onto a buttered surface.
Step 7
Chill.
Tips
No special items needed.
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