Is ube the same thing as purple sweet potatoes?

Despite their similarities in shape and color, ube and purple sweet potatoes like okinawan sweet potatoes are not the same thing and don't usually work well as 1:1 replacements for one another. Ube has a distinct nutty, sweet vanilla flavor and is soft and starchy once steamed. Purple sweet potatoes, on the other hand, are more dry and are noticeably sweeter than ube. For this recipe, it is worth it to hunt down real ube (fresh or frozen!).

Can I make this ube halaya with fresh ube?

Absolutely. If you have access to fresh ube, please feel free to use it! We typically use frozen ube because it is difficult to find fresh ube in our area, but fresh ube works great. Make sure to steam it before adding it to the pot and mashing it with a potato masher. If needed, check out this helpful tutorial: How to Cook Fresh Ube .

How long will homemade ube halaya keep?

Leftover jars of ube halaya will keep for up to 5 days in an airtight container in the refrigerator, or up to 3 months in the freezer.

Ube Halaya (Filipino Purple Yam Jam)

Name: Ube Halaya Recipe (Purple Yam Jam)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Filipino
Ingredients: 16 oz frozen grated ube (defrosted); 1 can (13.5 oz) full-fat coconut milk; 1 can (12 oz) vegan condensed milk; 3/4 cup vegan evaporated milk; 1 cup (200g) granulated sugar; ½ cup vegan butter; ¼ teaspoon ube extract; ¼ teaspoon salt; Medium pot; Spatula; Storage jars; Optional: Immersion Blender or Blender

Description

This Ube Halaya is an easy, homemade Filipino dessert perfect for celebrating holidays and Filipino culture. All you need is 8 vegan-friendly ingredients!

Ingredients

16 oz frozen grated ube (defrosted)
1 can (13.5 oz) full-fat coconut milk
1 can (12 oz) vegan condensed milk
3/4 cup vegan evaporated milk
1 cup (200g) granulated sugar
½ cup vegan butter
¼ teaspoon ube extract
¼ teaspoon salt

Equipment

Medium pot
Spatula
Storage jars
Optional: Immersion Blender or Blender

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Instructions

Bring the ube mixture to a boil. Into a medium pot, add the frozen grated yam, coconut milk, vegan condensed milk, vegan evaporated milk, and sugar. (If you want your ube halaya to be a smoother consistency, use an immersion blender to blend until smooth or blend together in high-speed blender before adding to pot). Bring the mixture to a boil and stir until the sugar is dissolved and everything is homogenous.
Cook for 40-45 minutes, or until thickened. Once the halayang ube is boiling, reduce the heat to medium-low. Cook, stirring frequently until the mixture thickens, about 40-45 minutes.
Stir in the ube extract, salt, and vegan butter. After 40-45 minutes, stir in the ube extract and salt. Then, add the vegan butter 2 tablespoons at a time, stirring between each addition.
Cool, then serve. Remove the creamy ube dessert from the heat and transfer to jars such as a mason jar, or similar small airtight container. Allow the recipe to cool to room temperature, then enjoy as desired! The ube halaya will thicken as it cools.

Notes

Adjust the sweetness to taste. Depending on the brand of vegan condensed milk, you may find your halayang ube needs a bit more added sugar. Feel free to increase this measurement to taste.
Storage: Leftover jars of ube halaya will keep for up to 5 days in an airtight container in the refrigerator, or up to 3 months in the freezer.
Fresh ube: If you have access to fresh ube, please feel free to use it! We typically use frozen ube because it is difficult to find fresh ube in our area, but fresh ube works great. Make sure to steam it before adding it to the pot and mashing it with a potato masher. If needed, check out this helpful tutorial: How to Cook Fresh Ube.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Stovetop
Cuisine: Filipino