Dulce De Batata Recipe

Cook sweet potatoes

Place the peeled and chunked sweet potatoes in a large pot and add enough water to cover them by about 2 cm (use the 1 liter as starting point and add more if needed). Bring to a boil over high heat, then reduce to a simmer and cook until the pieces are very tender and easily pierced with a fork, about 20–30 minutes depending on size.

Drain and mash

Drain the cooked sweet potatoes thoroughly in a colander, shaking off excess water. Return to the pot or to a bowl and mash very well with a potato masher or pass through a fine-mesh sieve or food mill to obtain a smooth, lump-free purée. Measure the purée; you should have roughly 700–900 g of smooth purée (adjust sugar proportionally if you end up significantly more or less).

Combine purée and sugar

Transfer the smooth sweet potato purée to a wide, heavy-bottomed saucepan or sauté pan (a wider surface helps evaporation). Add the granulated sugar, corn syrup (if using), and lemon juice. Stir to combine and let sit for 5 minutes to allow sugar to draw moisture from the purée.

Cook down to thick jam

Place the pan over medium-low heat. Stir constantly at first to dissolve the sugar, then reduce heat to maintain a gentle simmer. Cook, stirring frequently and scraping the bottom to prevent burning, until the mixture thickens to a very dense, spreadable paste and pulls away from the sides of the pan when stirred (it will darken slightly). This typically takes 40–70 minutes depending on pan width and moisture. If foam forms, skim it off. Towards the end, stir more continuously to avoid scorching.

Finish flavoring

When the dulce de batata is very thick and glossy (if you take a spoonful and hold it up the mixture should fall slowly in a ribbon), remove from heat. Stir in the vanilla extract and ground cinnamon (if using). Taste and, if needed, add a pinch more lemon juice to balance sweetness.

Prepare mold

Lightly butter a small rectangular or round mold (about 18–20 cm / 7–8 inch diameter or equivalent volume). Sprinkle the 2 tablespoons of sugar into the greased mold, tilting and tapping to coat the surface; discard excess.

Fill and cool

Spoon the hot dulce de batata into the prepared mold, smoothing the top with a spatula. Allow to cool to room temperature uncovered for 1–2 hours, then cover and refrigerate for at least 4 hours (preferably overnight) to fully set. As it cools, the mixture will firm up to a sliceable confection.

Unmold and store

Run a thin knife around the edge of the mold to loosen and invert onto a cutting board. If desired, dust the outside with a little additional granulated sugar. Slice into portions. Store wrapped in parchment or in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.