-
1
Put the sweet potato, whole and unpeeled, in a pot and cover it with water.
-
2
Bring to a boil, then decrease the heat so its at a constant simmer, and cook until it is fork-tender (you can steam it if you prefer).
-
3
Drain the water and set aside until cool enough to handle.
-
4
Peel the skin and put the flesh in a container with 4 cups of the water and the lime juice.
-
5
Let stand for 1 hour (you can skip this if you are serving it on a platter).
-
6
Drain and puree until smooth, using a masher or food processor.
-
7
Put the sugar and the remaining 1/2 cup water in a heavy-bottomed pot and cook until the sugar melts and is very bubbly.
-
8
Carefully add the sweet potato and the pineapple, stirring constantly, and cook until the mixture thickens and grabs the spoon, 30 to 45 minutes.
-
9
You want to adjust the heat so it is always bubbling a little but not too much, because you dont want to burn yourself.
-
10
Remove from the heat and beat lightly with a spoon, then let cool completely (you can transfer it to a serving platter if you arent making the candies).
-
11
Place about 2 tablespoons of the mixture on a thin, damp cloth and roll up, forming a little log about 6 inches long.
-
12
Repeat with the remaining mixture, rinsing the cloth often to prevent sticking but avoiding excess moisture.
-
13
Place the logs on a parchment-lined baking sheet and let dry overnight.
-
14
Once the tops are completely dry, turn the candies over and let dry overnight again.
-
15
TO MAKE THE GLAZE, combine the sugar and water in a small pot and bring to a boil.
-
16
Cook, stirring, until the sugar has dissolved.
-
17
Remove from the heat and let cool, then brush both sides of the candies (you can also dip the candies using two forks).
-
18
Return to the parchment paper and allow to set overnight once again, turning as necessary.
-
19
Once they are completely dry wrap them individually in wax paperif youre not going to eat them right away.
