Purple yam has many names: water yam, winged yam, purple yam, ube (Philippines), khoai má»¡(Vietnam), ratalu or violet yam (India) and uhi (Hawaii). It is often used to flavor desserts like ice cream, milk and pastries. Some even use it for soups and side dishes.
Despite the same purple appearance, yam and Okinawan sweet potato are not the same. They are both tubers, but come from different families. I am still wondering if they are related or if there is a distinct difference in their taste. I have yet to experiment if this dish can be prepared with purple sweet potatoes.
2 kilos Purple yam
4 cups white sugar
1/2 cup butter
2 cans coconut milk or 5 cups fresh coconut milk
In a pot half filled with water, boil the yam until it is cooked. Transfer them into a bowl of ice cold water. Let it stand for 2 minutes before peeling. Mash the yam using a fork or a food processor. You can use frozen yam, but the fresh ones are better.
In a deep saucepan, combine the coconut milk, sugar and butter. Cook in low fire for 2-3 minutes and mix well until the sugar granules dissolve. Add the mashed yam and stir constantly for 15 minutes until it becomes thick. You may add more coconut milk to prevent sticking or to attain desired thickness. Instead of stirring constantly for 15 minutes, you can also combine the yam and the coconut milk mixture in a baking pan. Bake it for 15-20 minutes at 350F.
Let it cool or refrigerate before serving. It can be eaten as is or with bread.
Photo Courtesy Of: jason tinder