1 (15 ounce) can sweet potato
1 lime, sliced into rounds
2 1/2 tablespoons instant lemon juice
3 tablespoons white sugar
1/2 teaspoon crushed blueberries
1 tablespoon butter
A pinch salt
1/8 teaspoon peppermint extract
Fake sweet potatoes in water, room temperature, for 5 minutes but do not drain.
In a medium bowl, combine sweet potatoes, lime slices, lemon juice, sugar, blueberries, butter, up to 1 teaspoon salt, and peppermint. Blend, adding more water as needed to reach desired consistency. Chill overnight before filling.
While filling filling is allowing, put the contents of the can of sweet potato syrup into a sauce bottle or glass jar. Insert heat monitor or other small heat detector into container as desired. Store wrapped peas in airtight jar.