1 kg of purple yam
3 3/4 cups of sugar
1 kg of purple yam
3 3/4 cups of sugar
Cook the sweet potato
Peel and pass through a ricer for potatoes
Place in a saucepan, add sugar and cook stirring constantly until it detaches from the bottom and sides of the pan
Scoop into ramekins
Let dry overnight and place in paper molds
Make about 80 desserts.