Habichuelas con Dulce de Batata
A sweet and creamy dessert soup made with sweet potatoes, milk, coconut milk, and spices, often enjoyed during Lent.
🧂 Ingredients
- 2 lbs Sweet potatoes(peeled and cubed)
- 1 can (12 oz) Evaporated milk
- 1 can (13.5 oz) Coconut milk
- 1/2 can (14 oz) Sweetened condensed milk
- 2 cups Water
- 1/2 cup Sugar(or to taste)
- 2 large Cinnamon sticks
- 4 whole Cloves
- 1 whole Star anise
- 1 tsp Vanilla extract
- 1/4 cup Raisins(optional)
👨🍳 Instructions
- 1
In a large pot, combine cubed sweet potatoes with 2 cups of water, cinnamon sticks, cloves, and star anise. Bring to a boil, then reduce heat and simmer until sweet potatoes are very tender, about 20-25 minutes.
⏱️ 25 minutes - 2
Remove cinnamon sticks, cloves, and star anise. Mash the sweet potatoes directly in the pot with a potato masher or blend with an immersion blender until mostly smooth, leaving some small chunks for texture.
💡 Tip: Ensure all whole spices are removed before mashing. - 3
Add evaporated milk, coconut milk, sweetened condensed milk, sugar, and vanilla extract to the pot. Stir well to combine.
💡 Tip: Adjust sugar to your preferred sweetness. - 4
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for about 15-20 minutes, or until the dessert has thickened to your desired consistency.
⏱️ 20 minutes💡 Tip: The consistency should be like a thick soup. - 5
If using, stir in the raisins during the last 5 minutes of simmering.
⏱️ 5 minutes - 6
Remove from heat and let cool completely. Serve chilled, often with small, unsalted crackers or cookies.
💡 Pro Tips
- ✓For a smoother consistency, you can strain the mixture after mashing.
- ✓Taste and adjust sweetness before serving.
- ✓This dessert is best served cold.
🔄 Variations
- Add a pinch of nutmeg for extra spice.
- Use a mix of different types of milk for varied richness.