Description
Jalea de Batata Dulce is a traditional Dominican dessert served during Easter week. This creamy pudding-like dessert is made using white sweet potato, coconut milk, evaporated milk, warm spices, raisins & salted honey brown butter. I garnish this white sweet potato pudding with toasted coconut flakes and a sprinkle of nutmeg. This creamy dessert is quick and easy.
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Ingredients
Units
Scale
- 2 lbs. of batatas or white sweet potatoes, boiled soft with a cinnamon stick + salt
- 2 cinnamon sticks
- 1 teaspoon sea salt
- 5 cups coconut milk
- 3 cups evaporated milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 cup sugar
- 1/2 cup raisins
- 3 Tablespoons Salted Honey Brown Butter
- 1/4 cup of toasted coconut flakes (optional) - garnish
Instructions
- Peel and cut the batata (sweet potatoes) and boil in water with two stick of cinnamon, for about 10+ minutes until the sweet potato is soft
- Blend together sweet potatoes, coconut milk, and evaporate milk until there are no lumps. Blend it in batches.
- Pour the sweet potato milk mixture into a medium saucepan and add the sugar, cinnamon, cardamom, clove, nutmeg and raisins.
- Cook over medium-low heat, stirring constantly to avoid sticking to the bottom of the pan. NOTE: It can get sticky very quickly. Once it has thickened to a yogurt-like consistency, taste it and add more sugar if needed, and then add the brown butter. Once fully combined, remove from the heat.
- Pour into a large bowl and/or in small serving bowls and let cool to room temperature. Then chill in the refrigerator until time to serve.
- Serve with a sprinkle of nutmeg and coconut flakes on top.
- Prep Time: 10
- Cook Time: 25
- Category: dessert
- Cuisine: Dominican Republic
