"Jalea de Batata Dulce is a traditional Dominican dessert served during Easter week. This silky pudding-like dessert is made using white sweet potato, coconut milk, evaporated milk, warm spices like cardamom, cinnamon, nutmeg, cloves, and with a toasty note from sage honey brown butter. Garnish this white sweet potato pudding with toasted coconut flakes and a sprinkle of nutmeg. In this post, you will learn what exactly batata is and how to make this Dominican recipe."
White Sweet Potato Pudding (Jalea de Batata Dulce)
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- Recipe Card
Prep time 25mins
Cook time 10mins
Serves or Makes: 16
Recipe Card
ingredients
- 2 pounds white sweet potatoes, peeled and cut into large cubes
- 2 sticks of cinnamon
- 1 teaspoon Kosher 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 Black Sage Honey Brown Butter
- 1/4 cup toasted coconut flakes
Method
Step 1
Add the sweet potatoes and cinnamon sticks to a medium sauce pot. Add just enough water to cover and boil until sweet potato is soft, or 10-20 minutes. Drain sweet potatoes and discard cinnamon sticks.
Step 2
Add sweet potatoes, coconut milk, and evaporated milk to a high speed blender. Blend until it is creamy and smooth, 2-3 minutes.
Step 3
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.
Step 4
Once it has thickened to a yogurt-like consistency, taste it and add more sugar if needed. Once fully combined, remove from the heat.
Step 5
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.
Step 6
Serve with a sprinkle of nutmeg and coconut flakes on top.