Kamoteng Ube Halaya Recipe (Purple Sweet Potato / Real Ube Halaya)
Kamoteng ube halaya is a creamy and rich Filipino dessert inspired by the traditional ube halaya, a well-loved kakanin made from purple yam. In the traditional version, real ube gives a naturally deep purple color, earthy aroma, and thick texture that makes it one of the most iconic Filipino desserts.
However, in this recipe, we are using purple sweet potato (kamoteng ube) as a practical alternative. This is especially helpful when real ube is not available in your local area or grocery store. While purple sweet potato is slightly sweeter and less earthy than true ube, it still creates a delicious, creamy halaya that is perfect for merienda, desserts, or even small business ideas.
The good news is that this recipe is flexible – you can use either purple sweet potato or real purple yam (ube) using the same method. If you have access to authentic ube, it will give you a richer and more traditional flavor. But if not, this version is a great substitute that still delivers a satisfying homemade kakanin experience.
Tips for Perfect Kamoteng Ube Halaya
- Use fully soft and fork-tender kamote or ube for easier grating and smoother texture.
- Always cook on low heat to prevent burning and milk from curdling.
- Stir continuously – this is key to achieving a smooth, lump-free halaya.
- Add butter at the final stage to help bind and firm the mixture.
- If using real ube, expect a slightly thicker and more earthy result.
- Adjust sweetness by reducing condensed milk if preferred less sweet.
- For extra flavor, a small pinch of salt helps balance sweetness.
Kamoteng Ube Halaya Recipe
Ingredients
- ½ kg kamoteng ube purple sweet potato or real purple yam (ube)
- 1 cup evaporated milk
- ½ cup condensed milk
- ½ cup powdered milk or coffee mate
- 2 tbsp butter
Instructions
- Boil the kamote or ube in water until soft and fork-tender.
- Once soft, remove from heat and let it cool.
- Peel the skin carefully.
- Grate the softened kamote or ube until smooth.
- In a bowl, combine grated kamote/ube, condensed milk, evaporated milk, and powdered milk.
- Transfer mixture to a pan and cook over low heat.
- Stir continuously to prevent burning and ensure smooth texture.
- Once the mixture thickens and starts forming into a mass, add butter.
- Continue mixing until it becomes smooth, shiny, and no longer sticks to the pan.
- Transfer to molds or trays.
- Top with latik if desired.
- Let it cool before serving.
Storage
- Store in an airtight container to prevent drying out.
- Keep refrigerated at all times.
Refrigerator storage:
- Best consumed within 5 to 7 days
- The texture stays creamy for the first 3–5 days, then may slowly firm up over time due to starch and dairy content.
Can it be frozen? YES.
- You can freeze kamoteng ube halaya for up to 1–2 months.
- Store in freezer-safe containers with tight lids.
- When thawing, place it in the refrigerator overnight.
- Note: freezing may slightly change the texture (it can become a bit grainy or less creamy), but it is still good to eat and can be reheated or stirred to improve consistency.
Frequently Asked Questions (FAQ)
Q1: Can I use real ube instead of purple sweet potato?
Yes. This recipe works perfectly with real ube and will taste more authentic and earthy.
Q2: Is powdered milk necessary?
Not required, but it makes the halaya creamier and richer in texture.
Q3: Why is my halaya too soft?
It needs more cooking time. Continue stirring over low heat until it thickens and pulls away from the pan.
Q4: Can I freeze ube halaya?
Yes. Freeze for up to 1- 2 months, but expect slight texture changes after thawing.
Q5: How do I make it smoother?
Grate the kamote finely or mash it very well before cooking.
Watch cooking video here:
Final Note
Kamoteng ube halaya is a comforting Filipino dessert that is both simple and versatile. Whether you use purple sweet potato or real ube, the cooking process remains the same and the result is always satisfying. It’s creamy, slightly sweet, and perfect for merienda, holidays, or even as a small business product.
Once you master this recipe, you can easily adjust it to your taste or upgrade it with toppings like cheese or latik for a more traditional Filipino touch.
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