Jalea de Batata Dulce | Dominican Dessert Recipe

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. If you like this recipe, why not be part of our newsletter community

📝 Ingredients

• 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

1. 1Peel 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. 2Blend together sweet potatoes, coconut milk, and evaporate milk until there are no lumps. Blend it in batches.
3. 3Pour the sweet potato milk mixture into a medium saucepan and add the sugar, cinnamon, cardamom, clove, nutmeg and raisins.
4. 4Cook 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. 5Pour 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. 6Serve with a sprinkle of nutmeg and coconut flakes on top.