Homemade Dulce de Batata and the Vigilante
The Dulce de batata is one of the most popular traditional sweets and desserts in Argentina, with which you can prepare the famous “vigilante”.
While today we can get the original dulce de batata or its varieties (with chocolate or cherry) at latin grocery stores, nothing better then preparing it at home, thus ensuring the quality of the raw material, and avoiding industrial preservatives and others which large factories use.
The Dulce de Batata is a sweet dish people can have at any time, for breakfast, lunch and dessert, a fun snack or something sweet that rewards us for that long work day.
Ingredients
* 2 lb. sweet potatoes (argentinian batatas type)
* 3 cups and 1/2 sugar
* 1 tablespoon flour
* 1 tablespoon gelatin
* 1/4 cup cold water
* 1 tablespoon vanilla extract.
Procedure:
1) In a saucepan place the sweet potato puree with the sugar and glucose. Carry over low heat, stirring constantly with a wooden spoon, until mixture comes off easily from the bottom of the pot.
2) Dissolve the gelatin in cold water, and add to the pureed batatas.
3) Cook a few more minutes, stirring constantly, until the batatas' color turns to a darker shade, with a thick texture. Add a teaspoon of vanilla extract, mix and remove from heat.
4) Pour mixture into a cake mold, previously lined with paper. Refrigerate and unmold. Keep the dulce de batata in the refrigerator in a covered container.
As for the argentinian Vigilante dessert, to prepare this classic Argentine dessert simply cut a slice of Mar del Plata cheese or Edam cheese and simply place it on a slice of dulce de batata. This arrangement just turned our dessert to the famous and extremely popular “dulce y queso”.
* 2 lb. sweet potatoes (argentinian batatas type)
* 3 cups and 1/2 sugar
* 1 tablespoon flour
* 1 tablespoon gelatin
* 1/4 cup cold water
* 1 tablespoon vanilla extract.
Procedure:
1) In a saucepan place the sweet potato puree with the sugar and glucose. Carry over low heat, stirring constantly with a wooden spoon, until mixture comes off easily from the bottom of the pot.
2) Dissolve the gelatin in cold water, and add to the pureed batatas.
3) Cook a few more minutes, stirring constantly, until the batatas' color turns to a darker shade, with a thick texture. Add a teaspoon of vanilla extract, mix and remove from heat.
4) Pour mixture into a cake mold, previously lined with paper. Refrigerate and unmold. Keep the dulce de batata in the refrigerator in a covered container.
As for the argentinian Vigilante dessert, to prepare this classic Argentine dessert simply cut a slice of Mar del Plata cheese or Edam cheese and simply place it on a slice of dulce de batata. This arrangement just turned our dessert to the famous and extremely popular “dulce y queso”.