Jalea de batata dulce, dessert dominicain

Ingrédients

• 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

Préparation

1. 1

   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

2. 2

   Blend together sweet potatoes, coconut milk, and evaporate milk until there are no lumps. Blend it in batches.

3. 3

   Pour the sweet potato milk mixture into a medium saucepan and add the sugar, cinnamon, cardamom, clove, nutmeg and raisins.

4. 4

   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.

5. 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.

6. 6

   Serve with a sprinkle of nutmeg and coconut flakes on top.