Traditional Argentine Dulce de Batata

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Boil or steam the sweet potatoes until tender, peel, and pass through a sieve.

Ingredients quick view

2 lb sweet potatoes

Sugar equal to 70% of the cooked sweet-potato purée by weight

1 tsp vanilla extract

1 tbsp powdered gelatin or agar according to package directions

Water as needed

Weighing the purée makes the texture repeatable.

Cook until the paste clearly leaves the sides of the pan.

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