Batatitas – Argentine Sweet Potatoes in Syrup
The traditional dessert of northern Argentina: sweet potato candied slowly in a spiced syrup until it turns translucent — tender inside, glossy outside.
Everything depends on the heat staying very low. Sweet potato falls apart the moment the syrup boils hard; candied gently it absorbs the syrup and holds its shape. Half-covered pot, barely a tremor on the surface.
And they rest in the syrup for several hours afterwards, or overnight. That is when the outside firms up and the inside stays soft — straight off the heat they are simply boiled sweet potato.
Ingredients
- 1 kg firm sweet potatoes, small ones if possible
- 600 g regular sugar
- 500 ml water
- 1 vanilla pod (or 1 tsp vanilla extract)
- 1 cinnamon stick
- Optional: peel of 1 orange or a little clove, to perfume
Method
- 1
Peel the sweet potatoes and cut them into thick slices, cubes, or the classic bite-sized barrel shape. Wash them well to remove the surface starch.
- 2
The syrup: in a wide pot, put the water and the sugar with the cinnamon and the vanilla. Bring to a boil for about 5 minutes, until the sugar has dissolved completely and a light syrup begins to form.
- 3
Slow cooking: add the sweet potatoes to the syrup. Cook over very low heat with the pot half covered. The secret is that they candy slowly without breaking up, absorbing the syrup until they turn translucent.
- 4
Rest: turn off the heat and let them sit in the syrup for several hours, or overnight. This is when the outside firms up and the inside stays tender.
- 5
Serve well chilled or at room temperature in glass dishes, bathed in their own glossy, thickened syrup.
Flavors of Salta
The soul of Argentina's northwest in your kitchen. A run through the Andean inheritance of corn, slow fire and deep flavors that take you there with every bite.
