I LOVE purple yam (or what we call ube in Filipino) made into halaya (sweetened).
Way back when I was still young and living in the province, I would never, ever, pass-up any invitations on birthdays, fiestas and even weddings because I know my favorite sweets will be there, lying splendid on a buffet table – leche flan (creme caramel or custard), fruit or buco (young coconut) salad and of course halaya (sweetened purple yam).
Next to leche flan this is my absolute favorite Filipino dessert. I miss this food so much, I never get to have this as often even if I want to because ube or purple yam is hard to find or most often unavailable where I usually do my food shopping.
There is of course the powdered ube but I don’t like it that much, I’ve tried it, what I want is real, buttery purple yam.
Last week, finally, someone I asked to buy ube (purple yam) from the public market came back with.. ube, yay! I didn’t waste time, I made sweetened purple yam and cupcakes.
Both we’re delicious, but I still prefer plain, sweetened purple yam with just a touch of macapuno (coconut sport) for topping.
I learned how to cook this from an aunt (one of my mother’s sister) who is a great cook (she actually cooks better than my mom), she knows how to make most of my favorite food including this.
I watched her cook halaya (sweetened purple yam) a few times before when I was little, that’s how I learned how to make my own.
I just made little changes like I don’t add as much butter/margarine as she does and I don’t grind my ube really fine.
I find that task too tedious and time consuming, I did that the first time but the succeeding ones, I gave up, I decided I like my ube halaya a little chunky from then on.
She saw how I make it but she just shrugged and even said it taste good, well, it does ; )
This sweetened purple yam are normally eaten as is but it is also use for halo-halo and filling for pies and tarts. In Laguna, is where you can find the best ube-macapuno pies in the Philippines.
Here’s how to make Halaya or Sweetened Purple Yam in photos, recipe follows at the end..
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/sweetpurpleyamubehalaya4800.jpg)
If using fresh, wash the purple yam thoroughly; Peel and slice it into big chunks and boil until tender.
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/sweetpurpleyamubehalaya3800.jpg)
In a deep pot or saucepan, combine all the ingredients except the butter or margarine.
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/sweetpurpleyamubehalaya2800.jpg)
Stir to combine well and on medium high heat, cook until the mixture thickens.
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/sweetpurpleyamubehalaya1800.jpg)
You have to keep stirring while cooking to avoid lumps.
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/sweetpurpleyamubehalaya800.jpg)
It will get harder to stir as it cooks, so make sure you change hands to give the other arm a work out too 🙂
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/howtomakeubehalayapurpleyam1800.jpg)
Halfway through the cooking, add a tablespoon of butter. Mix well and continue cooking until it starts to pull away from the sides of the pan/pot….
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/halayaubepurpleyam800.jpg)
and when you get some, it doesn’t fall off the spoon.
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/purpleyamubehalaya800.jpg)
Transfer the sweetened purple yam into well-buttered dish/dishes. Add a pat of butter on top of the mixture and using the back of a spoon, level and smooth the purple yam. That’s it!
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/ubehalayapurpleyam800.jpg)
This is optional but definitely adds more yum factor: Top the purple yam with some sweetened macapuno before serving.
Purple Yam (Ube Halaya)
Equipment
Ingredients
- 1½ cups Purple Yam cooked / grated
- 1 cup Evaporated Milk TRADITIONALLY COCONUT MILK
- 1 can Condensed Milk 14oz
- 1 pinch Salt
- 1 tablespoon Butter or margarine / more if needed / for smoothing the cooked yam
Instructions
- If using fresh, wash the purple yam thoroughly.
- Peel and slice it into big chunks and boil until tender.
- You may also leave the peel if you find it hard to do so and just peel it after boiling, just make sure you washed it thoroughly, remember it’s a root crop..it’s DIRTY.
- In a deep pot or saucepan, combine all the ingredients except the butter or margarine.
- Stir to combine well and on medium high heat, cook until the mixture thickens.
- You have to keep stirring while cooking to avoid lumps.
- It will get harder to stir as it cooks, so make sure you change hands to give the other arm a work out too 🙂
- Halfway through the cooking, add a tablespoon of butter.
- Mix well and continue cooking until it starts to pull away from the sides of the pan/pot and when you get some, it doesn’t fall off the spoon.
- Transfer the sweetened purple yam into well-buttered dish / dishes.
- Add a pat of butter on top of the mixture and using the back of a spoon, level and smooth the purple yam.
- That’s it!
- This is optional but definitely adds more yum factor:
- Top the purple yam with some sweetened macapuno before serving.
- Enjoy! – Olive