My Improved Ube Halaya

Here’s my improved version of Ube Halaya.  I added evaporated milk and vanilla essence and tried another brand of condensed milk to my old recipe.

You need:

• 800 to 900 g purple sweet potato / purple yum
  
• 1/2 cup butter
  
• 388g / 1 can Carnation condensed milk
  
• 405g / 1 can Carnation evaporated milk
  
• 1 teaspoon vanilla essence
• 1 tablespoon ube food coloring / flavor  (for best result)

Procedure:

1. Boil purple yam until cooked. Drain from water.
   
2. Peel and mashed with fork.
   
3. In low heat, melt butter in non stick cooking pot.  Add condensed milk and stir to combine.
   
4. Add the mashed purple yam then continue stirring until the mixture becomes thick.
   
5. Add evaporated milk with vanilla essence and ube food coloring and stir until very sticky and moist but not dry, about 10 minutes or so.
   
6. Transfer mixture into a mold or container and let cool.
   
7. Refrigerate for at least an hour, then serve.

Enjoy! :)