Jalea de Batata Dulce | Dominican Dessert Recipe

Ingredients

• 907 g (2 lb)batata or white sweet potato, boiled until soft with a cinnamon stick and salt
• 2cinnamon sticks
• 1 teaspoonsea salt
• 1.2 litres (5 cups)coconut milk
• 720 ml (3 cups)evaporated milk
• 1 teaspoonground cinnamon
• 1/4 teaspoonground cloves
• 1/2 teaspoonground cardamom
• 1/4 teaspoonground nutmeg
• 200 g (1 cup)sugar
• 75 g (1/2 cup)raisins
• 3 tablespoons (about 42 g)salted honey brown butter
• 20 g (1/4 cup)toasted coconut flakes, optional, for garnish

Instructions

1. 1

   Boil the batata

   Peel and cut the batata, then boil it in water with two cinnamon sticks for about 10 minutes or longer, until soft.

2. 2

   Blend until smooth

   Blend the cooked sweet potato with the coconut milk and evaporated milk until no lumps remain, working in batches.

3. 3

   Add spices and raisins

   Pour the sweet potato mixture into a medium saucepan. Stir in the sugar, ground cinnamon, cardamom, cloves, nutmeg and raisins.

4. 4

   Cook until thick

   Cook over medium-low heat, stirring constantly so the mixture does not stick to the pan. It can catch quickly. When it has thickened to a yoghurt-like consistency, taste and add more sugar if needed, then stir in the brown butter until fully combined. Remove from the heat.

5. 5

   Cool and chill

   Transfer the pudding to a large bowl or individual serving bowls and let it cool to room temperature. Refrigerate until ready to serve.

6. 6

   Garnish and serve

   Finish with a sprinkle of nutmeg and the toasted coconut flakes.

What is jalea de batata dulce?

Jalea de batata dulce is a Dominican sweet potato pudding, traditionally associated with Easter week. Its name refers to a soft, spoonable dessert rather than a firm baked pudding.

This version blends white sweet potato with coconut and evaporated milk, then cooks the mixture with spices, raisins and salted honey brown butter. Chilling lets it set into a creamy, thick dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 4g protein, 35g carbs, 8g fat.

The sweet potato, sugar and raisins provide most of the carbohydrates, while coconut milk and brown butter contribute much of the fat. The milks provide some protein, but this is primarily a dessert; serve it after a meal with a protein-rich main and fruit or vegetables on the plate.

Choosing the sweet potato

Batata: White sweet potato is the defining ingredient here and gives the pudding its pale colour and mellow sweetness. Cook it until completely soft so it blends smoothly with the milks.

Cinnamon: The sticks flavour the boiling water, while ground cinnamon is added later for a fuller spice taste. Remove the sticks before blending if they remain with the cooked batata.

Getting a smooth blend

Batch blending: The recipe makes a generous quantity, so blend in batches rather than filling the blender to the top. Leave room for the mixture to move and follow your blender’s guidance for blending warm ingredients.

Texture check: Blend until the sweet potato is evenly incorporated and no lumps are visible. A smooth base makes it easier to judge how thick the pudding becomes in the pan.

Stirring to the right consistency

Steady stirring: Keep the heat at medium-low and stir continuously, reaching across the bottom and sides of the saucepan. The thick mixture can stick before it looks fully cooked.

Doneness cue: Look for a thick, yoghurt-like consistency, as described in the method. Once it reaches that point, stir in the brown butter until it disappears into the pudding.

Spices, raisins and butter

Warm spices: Cinnamon, clove, cardamom and nutmeg bring a fragrant, gently spiced flavour. Measure the smaller quantities carefully so the clove and nutmeg do not overpower the sweet potato.

Finishing richness: The salted honey brown butter is stirred in after thickening, adding a rich, sweet-savoury note. Taste before adding extra sugar, since the sweet potato and butter already contribute sweetness.

Chilling and serving

Cooling: Let the pudding come to room temperature before placing it in the fridge. It can be chilled in one large bowl or divided into individual dishes.

To serve: Add toasted coconut flakes and a little nutmeg just before serving. The pudding is also good alongside coffee or as the sweet finish to a Dominican-inspired meal.

Recipe notes & tips

• Cut the batata into similarly sized pieces so they soften at a similar rate.
• Blend in batches and avoid overfilling the blender.
• Stir continuously once the mixture is in the saucepan, especially as it begins to thicken.
• Taste for sweetness only after the pudding has thickened, before adding the brown butter.
• Cool the pudding before refrigerating it, and add the coconut garnish just before serving.

Variations

• More coconut: Add extra toasted coconut flakes at the table for a stronger coconut finish.
• No raisins: Leave them out for a smoother pudding with no bursts of fruit.
• Adjust the spice: Reduce the ground cloves slightly for a gentler spice profile.
• Individual servings: Divide the mixture among small bowls before chilling for ready-to-serve portions.

Common mistakes to avoid

• Undercooked batata: It can leave lumps in the pudding; boil the pieces until completely soft before blending.
• Overfilled blender: The mixture may not blend evenly; work in batches and leave space for it to circulate.
• High heat: The pudding can catch on the pan; keep the heat at medium-low.
• Leaving the pan unattended: Thickening happens while the mixture can stick; stir constantly and scrape the bottom.
• Adding butter too early: Wait until the pudding reaches a yoghurt-like thickness, then stir the butter in fully.

How to store

Cover and refrigerate the pudding once it has cooled; use within 3 days. Serve it chilled, or warm a portion gently in a saucepan over low heat, stirring often.

Frequently asked questions