Ingredients

• 12 ounces purple- or orange-fleshed sweet potatoes (about 2 medium)
• 7 ounces sweetened condensed milk
• 1/2 cup nonfat instant dry milk
• 1/2 teaspoon finely grated lime zest
• Pinch of kosher salt
• 2 tablespoons sugar, plus more
• A potato ricer or food mill

Instructions

1. Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, 40–50 minutes. Let cool. Halve lengthwise and scoop flesh from skins; discard skins. Press flesh through ricer into a bowl (you should have 1 packed cup).
2. Cook sweet potato and condensed milk in a medium nonstick saucepan or skillet over medium heat, stirring often, until thickened and jammy, 6–8 minutes. Stir in powdered milk, lime zest, salt, and 2 Tbsp. sugar. Cook, stirring often, until slightly shiny, about 3 minutes. Transfer to a small bowl; cover with plastic wrap, pressing directly onto surface. Let cool.
3. Turn out ube mixture onto a work surface and roll into 1/2"-thick logs. Sprinkle sugar over surface; roll logs in sugar until generously coated. Cut into 1 1/2" pieces.
4. Candies can be made 2 weeks ahead. Wrap tightly and chill.