Ingredients with Measurements:
- 2 lbs sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup shredded coconut, toasted (optional)
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, combine the sweet potatoes, coconut milk, sugar, cinnamon stick, vanilla extract, and salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 30-40 minutes, or until the sweet potatoes are tender and the mixture has thickened.
2. Remove the cinnamon stick and use a blender or immersion blender to puree the mixture until smooth.
3. Serve warm or chilled, topped with toasted shredded coconut, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
This recipe makes about 6-8 servings.
Nutritional information:
Calories: 307
Fat: 9g
Carbohydrates: 56g
Protein: 3g
Fiber: 4g
Sugar: 38g
Sodium: 238mg
Substitutions for ingredients:
- Sweet potatoes can be substituted with yams or butternut squash.
- Granulated sugar can be substituted with brown sugar or honey.
- Shredded coconut can be omitted or substituted with chopped nuts.
Variations:
- Add a pinch of ground nutmeg or allspice for extra flavor.
- Use a combination of sweet potatoes and carrots for a colorful twist.
- Top with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Be sure to stir the mixture occasionally to prevent sticking and burning.
- If the mixture is too thick, add a splash of water or coconut milk to thin it out.
- To toast shredded coconut, spread it out on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
Storage instructions:
Store leftover dulce de batata in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve in individual bowls or ramekins, topped with a sprinkle of toasted shredded coconut.
Garnishes:
Toasted shredded coconut, whipped cream, or a sprinkle of cinnamon.
Pairings:
This dessert pairs well with coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the mixture is too thin, continue to simmer until it thickens to your desired consistency.
- If the mixture is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
Be sure to cook the sweet potatoes thoroughly to avoid any risk of foodborne illness.
Food history:
Dulce de batata is a traditional dessert in many Latin American countries, often served during the holidays.
Flavor profiles:
This dessert is sweet and creamy, with a hint of cinnamon and coconut.
Serving suggestions:
Serve as a dessert or snack.
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Region: Peruvian