Prepare sweet potatoes. 2 small to medium or one big one would make 17 oz (500 g) of sweet potatoes. Originally, this jam is made with Korean/Japanese yellow sweet potatoes. (You can use other sweet potatoes, but you need to modify the recipe. I will talk about it later in the instruction.)
Wash the sweet potatoes thoroughly.
You can cook the sweet potatoes by microwaving the sweet potatoes for 10 minutes. First, poke some holes with a fork through the skin. This allows the steam to leave. Once cooked, peel the sweet potatoes. Or, you can peel the sweet potato skins and cut them into pieces. Steam the sweet potatoes for 20 minutes.
Bring a bowl and add the cooked sweet potatoes when it's hot. Add butter and mix so the butter melts and it is well incorporated.
In a blender, add the cooked sweet potatoes and the remaining ingredients. I used oat milk and oat condensed milk, as it is comfortable on my stomach, tastes great, and it lasts longer. See my recommendation above.
Blend until smooth and fine, like purée.
Your sweet potato jam is ready! Serve it hot or cold on a piece of bread or use it for other recipes. See my suggestions above. Enjoty!
