SWEET DULCE RECIPES

Steps:

• Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
• Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
• Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

Steps:

• Combine all sugar mixture ingredients in shallow dish; set aside.
• Beat brown sugar and butter in medium bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed. Set aside 1/4 cup dough. Cover remaining dough; refrigerate 30 minutes.
• Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
• Shape chilled dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
• Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
• Divide reserved 1/4 cup dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
• Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.