Preparation

Parboil the peeled sweet potatoes and puree them.

cook over low heat with the sugar until it is thick, the bottom can be seen when stirred with a wooden spoon. let cool.

Take a portion of a spoon or so, with a spatula.

remove with a knife and drop on a clean chopping board (on the side where the onion is not chopped), giving the characteristic shape of the sweet potatoes, add dragees to the side that is facing out.

the oven is preheated to three hundred degrees for ten minutes.

turn off, put the table with the sweet potatoes, leave overnight. repeat this process with the opposite side.

Ingredients

  • half a kilogram of yellow sweet potato
  • half a kilogram of sugar
  • a tablespoon of orange zest
  • confit or dragees (small colored balls)