Jalea de Batata
(Spanish Sweet Potato Pudding)

Prep Time: 5-10 minutes
Servings: 6-8
Cooking Time: 45-1hr

2 lbs of sweet potatoes, cut in big chunks and boiled
1 cup of of the sweet potato water
Cinnamon, for garnish
2 cups of evaporated milk
1 cup of coconut milk
2 cups of sweet condensed milk (carnation)
Coconut flakes, for garnish
½ cup of raisins
1 teaspoon of vanilla
1 tablespoon of salt
2 cinnamon sticks

Tip: As potatoes, batatas can be peeled before or after cooking

Boil the potatoes with the cinnamon sticks & salt,  until fork tender

In a blender, blend well until smooth with 1 cup of water reserved from the potatoes

Mix all milks until well blended . Set aside

Pour potato mixture in a non-stick pot and add the milk mixture gradually and stir until it thickens, on low to medium heat.

Serve hot or cold and garnish by sprinkling a a bit of coconut flakes and cinnamon