Preparation time:
120
Ingredients:
2 lb sweet potatoes
2 cups of water
½ tsp. of salt
2 pieces of lemon or orange peel
2 pieces of cinnamon stick
2lb. of sugar
1 tsp. vanilla
4 or 5 tbsp. wheat flour
Instructions:
Wash the sweet potatoes well until the dirt and part of the peel is removed. Cook them in a pressure cooker with water, salt and a piece of lemon or orange peel and cinnamon. Cook them 15 minutes. Let them cool.
Peel and puree them before they cool. Measure the amount of sweet potato puree and add the same amount of white sugar, ¼ tsp. of salt, another piece of lemon or orange peel and cinnamon.
In a thick saucepan, add the sweet potato puree with the sugar (it does not contain water), stir a little before putting it on the heat to mix everything well.
Cook it for about half an hour, shoveling the sweet with a wooden spoon and in a straight line, from one side to the other without stirring it, until it is very thick and separates from the sides of the casserole. Take it down from the candle.
Add the vanilla. Drop by spoonfuls onto a floured board. Dust each sweet potato with a little wheat flour and let it air dry until the surface looks cracked and hard. They should be hard on the outside and pillowy on the inside.
Servings:
25