Glacé sweet potatoes

They can be used for Christmas puddings and stollen.

2 kg sweet potatoes (small and fresh)
water, as needed
sugar, as needed

Peel the sweet potatoes, place them in a big bowl and cover them with water. Rest for 1 hour.
Drain and weigh them.
You will need this same weight of sugar and water.

For example, if once peeled, soaked and drained, the sweet potatoes weigh 1700 g , you put 1700g of sugar and 1700 ml of water in a big saucepan together with the sweet potatoes.
Cook over moderate heat for 1 ½ hours. Let it rest until the next day.
The following day, repeat the same procedure for 1 hour.

On the third day, cook over moderate heat until the syrup reaches de soft ball stage (See our section: HOW TO RECOGNIZE THE DIFFERENT STAGES OF SYRUP).
The syrup starts to thicken and forms some foam.
Remove from the heat.

Place the sweet potatoes on a wire rack and pour all the syrup over them. Let them cool and dry for some days. They will start to form a sugary frost. Turned them up and let them dry up. Store in glass jars, inside the fridge for 3 months.
After this period, their unique flavour will be ready to be tasted and enjoyed.