Dulce de batata is the Dominican sweet potato pudding I associate with Christmas: creamy, cinnamon-scented, studded with raisins, and spooned into little jars to share. My tía used to make it (or buy it, no shame) every holiday season and carry a basket full of jars to my abuela’s house so everyone went home with one.
Years after moving to the States, I still hadn’t had it again, because I never found anyone here who made it. Then my ex-suegra came to visit from the DR one holiday season. I told her how much I missed it, and she not only made a batch, she taught me how to make it myself.
It’s humble, made with a handful of simple ingredients, and easy to make in a big batch, which is exactly why it makes such a sweet homemade gift. On a Dominican holiday table, it sits right next to the pudín de pan and the rest of my Dominican holiday recipes. And if you love creamy, spoonable desserts, my arroz con leche belongs on repeat too.
What Is Dulce de Batata?
Dulce de batata is a creamy Dominican dessert made by boiling Caribbean sweet potato (batata) with cinnamon, blending it with milk, and simmering it with sugar, evaporated milk, vanilla, lime zest, and raisins until it thickens into a spoonable pudding. It’s served chilled, often in little jars, especially around Christmas.
If you’ve searched for dulce de batata before, you may have seen something very different. In Argentina, Uruguay, and Paraguay, dulce de batata is a firm sweet potato paste that’s sliced and served with cheese. The Dominican version is soft and creamy, much closer to a pudding.
Use Caribbean batata. This recipe calls for batata, the white-fleshed Caribbean sweet potato also called boniato. Look for it at Latin and Caribbean markets. Orange sweet potatoes don’t work here; they change the flavor, color, and texture of the dulce.
How to Make Dulce de Batata
Step 1: Boil the batata
Peel the batata and cut it into chunks. Add it to a large pot with the water, cinnamon sticks, and salt, and boil for about 15 minutes, until fork tender. Since there isn’t much water, most of it cooks off. Remove the cinnamon sticks and discard any water left in the pot before blending.
Step 2: Blend and strain
Working in batches, blend the batata with the milk until completely smooth. Pour it through a fine-mesh strainer back into the pot. This is what gives the dulce its silky texture.
Step 3: Simmer until thick
Add the sugar, evaporated milk, vanilla, lime zest, and raisins. Simmer over medium-low heat for about 15 minutes, stirring constantly so it doesn’t stick, until it thickens to a pudding-like consistency.
Step 4: Cool and chill
Let it cool to room temperature, stirring now and then so a skin doesn’t form. Spoon it into jars or a serving dish and refrigerate for at least 2 hours.
What to Serve With It
- For a Dominican Christmas table: Set it out next to the pudín de pan, a coconut flan, and arroz con leche.
- With a holiday drink: Serve it with a cold glass of coquito.
- As a gift: Spoon it into small jars, tie them with a ribbon, and share it with family, friends, and neighbors.
Planning your holiday dessert table? Browse all my Dominican Holiday Recipes.
Storage and Make-Ahead
Refrigerate: Store it in airtight jars or containers in the fridge for up to a week.
Make ahead: It’s the perfect make-ahead holiday dessert. Make a big batch a few days ahead and enjoy it all season. Let it cool completely before sealing the jars.
Serve: Serve it chilled, straight from the fridge.
Tips
- Cut the batata into chunks. Smaller pieces cook faster and more evenly, so they’re fork tender in about 15 minutes.
- Don’t skip the strainer. Straining after blending is what makes the dulce silky.
- Keep the heat low and stir. Milk-based desserts stick and scorch quickly on high heat, so stay close to the pot.
- Try a coconut twist. Swap some of the milk for coconut milk for a coconut-flavored dulce.
- Chill before serving. At least 2 hours in the fridge helps it firm up to the perfect spoonable texture.
Dulce de Batata (Dominican Sweet Potato Pudding)
Author:Ingredients
- 3 pounds batata (Caribbean white sweet potato or boniato), peeled and cut into chunks
- 2 cups water
- 3 cinnamon sticks
- ½ teaspoon salt
- 5 cups milk
- 1 ¼ cups sugar
- 1 can evaporated milk (12 oz / 354 ml)
- 1 teaspoon vanilla extract
- ½ teaspoon lime zest
- ½ cup raisins
Instructions
- Peel the batata and cut it into chunks. Add it to a large pot with the water, cinnamon sticks, and salt, and boil for about 15 minutes, until fork tender. Most of the water will cook off. Remove the cinnamon sticks and discard any water left in the pot.
- Working in batches, blend the batata with the milk until completely smooth. Pour it through a fine-mesh strainer back into the pot.
- Add the sugar, evaporated milk, vanilla, lime zest, and raisins. Simmer over medium-low heat for about 15 minutes, stirring constantly so it doesn’t stick, until it thickens to a pudding-like consistency.
- Let it cool to room temperature, stirring now and then so a skin doesn’t form.
- Spoon into jars or a serving dish and refrigerate for at least 2 hours.
- Serve chilled in small bowls, topped with a few raisins.
Notes
- Batata: Use Caribbean white sweet potato (boniato). Orange sweet potatoes won’t give the same flavor, color, or texture.
- Coconut twist: Swap some of the milk for coconut milk for a coconut-flavored dulce.
- Make ahead: It keeps in airtight jars in the fridge for up to a week.
- Gift it: Spoon into small jars and tie with a ribbon for an easy homemade holiday gift.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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