I made these from fresh purple yam but you can also use the powdered form if you cannot really find fresh and have a craving for purple yam. You just add more milk if you find it too dry as you’re cooking it. And on texture..it’s my personal choice and preference, the traditional way of making it uses finely ground purple yam, which you can easily achieve with food processor or by using food mill or passing the grated yum through a fine mesh sieve.
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