Dulce de batata, or Jalea de batata is a humble but creamy and delectable Dominican sweet potato pudding. So easy and quick to make; it always gets us out of a jam. Bookmark this foolproof recipe, and serve without too much effort something that everyone will enjoy.
By - Last reviewed . Published Jan 2, 2005
Why we ❤️ it
If you are ever short on time or energy and have to come up with a dessert to please everybody, then Dulce de batata dominicano is just what you need. A classic from roadside stands, this is easy to make at home and has a lovely flavor and creamy consistency that we surely appreciate.
And if you've never had it, fear not; the combination of spices and coconut in this Dominican dessert is something that few would thumb their nose at.
What's batata?
Batata is the indigenous Taino name for sweet potato, more specifically, the variety of sweet potato that is readily available in the Dominican Republic. In English, it is called Oriental sweet potato or Japanese yam.
Jalea de batata (sweet potato pudding).
What is dulce de batata made of?
Dulce de batata contains sweet potato (batata) but also milk, sugar, coconut milk, and spices.
Top tips
- Can you make it with orange sweet potato? Yes, the flavor and consistency will be different, but if that's what you have, give it a try and see if you like it.
- While batata is already pretty carb-rich, you can make a lighter dessert by substituting sugar for your preferred sweetener.
About this recipe
This is a dessert that has little variation in its preparation, yet I suppose it may be prepared differently in some Dominican homes.
If you have a different way of making it, I'd love to hear about it; let us know in the comments.
Video
Recipe
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Jalea or Dulce Batata [Video + Recipe] Sweet Potato Pudding
Ingredients
- ½ pound sweet potatoes, , boiled soft [0.2 kg]
- 2 cups coconut milk
- 1 cup evaporated milk
- ¼ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 teaspoon clove powder
- ⅓ cup sugar , (white, granulated) (or more, to taste)
- ¼ cup raisins, (optional)
- ¼ cup toasted coconut flakes, (optional)
Instructions
1. Boil
Boil batata in unsalted water until it's fork-tender (about 20 min). Remove from the water and cool to room temperature. Crush a bit with a potato masher or fork.
2. Blend
- Mix sweet potatoes, coconut milk, milk, cinnamon, clove, and ⅓ cup of sugar and blend until it is very smooth.
3. Cook
- Pour into a saucepan and add the raisins and salt. Heat over medium-low heat, stirring constantly to avoid burning the bottom. Once it has thickened to yogurt-like consistency, taste sugar, and add more to taste if you find it necessary (sweetness was fine to my taste). Remove from the heat.
4. Chill
- Chill: Pour into a metal bowl and stir until it has cooled to room temperature. Chill.
5. Serve
- Pour into individual bowls, sprinkle with coconut flakes, and serve.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
More batata recipes
Batata is one of the favorite Dominican tubers, and we use it in both savory and sweet dishes. Some of our favorite batata recipes are -apart from jalea de batata- Pan de batata, a sweet potato cake, Pan de batata or fried sweet potato, Helado de batata, or sweet potato popsicles, Batata asada or roasted sweet potato, and Mala rabia, a guava and sweet potato dessert.
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