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.