Brazilian sweet potato doce

Ingredients

• 2 kg of cooked and mashed sweet potatoes
• 2 kilograms of sugar
• 2 glasses of milk
• 1 tablespoon of butter
• 8 sheets of red gelatin
• 8 sheets of white gelatin
• 2 kg of cooked and mashed sweet potatoes
• 1.5 kg of sugar
• 250 ml of milk (1 cup)
• 100 g of shredded coconut
• 1 can of sweetened condensed milk, or 1 container of coconut milk
• 1 kg of sweet potato
• 500 g of sugar

For the gelatinous version, cook everything over low heat until the mixture separates from the saucepan.

Pour une recette, grease a container, then sprinkle with sugar.

The next day, cut the pieces into small pieces and coat them in refined sugar.

For the version made with coconut milk, cook until the mixture is soft and creamy.

For the simple version, bake the sweet potato with its skin until it is tender, then peel it and mash it into a puree.

Add the sugar and continue to cook until the mixture reaches the correct consistency – it should be able to be easily scooped from the pan.

To shape, take a spoonful and place it on a smooth surface using a knife.

To crystallize, leave it to dry in the sun until a thin crust forms.