Cuban Boniatillo (sweet Potato Paste Dessert)

Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

This very sweet little dessert is made from the Cuban sweet potato called a boniato. There really is no substitution, but if you are feeling brave a white sweet potato might be OK. You can find boniato in Latin grocery stores. This is really sweet, and is served in small doses. We like it after a garlicy meal, such as Cuban Roast Pork and Mojo Crillio, served with little cups of strong espresso. This is not a typical America dessert – it’s not chocolate cake, not a hot fudge sundae – so be ready for something new - its an adventure!

Ingredients Nutrition

Directions

  1. Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt – boil until tender, about 20 minutes.
  2. Drain potatoes and puree in a food processor or blender.
  3. Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
  4. Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer – about 15 minutes – stir frequently.
  5. Reduce heat to low, carefully add potatoes cook and stir until smooth – about 6 to 8 minutes.
  6. Remove from heat and add the egg yolks and mix well.
  7. Return to low heat for 2 to 3 minutes stirring constantly.
  8. Remove from the heat mix in either the sherry or the vanilla (NOT BOTH) Note: I like to add 1 teaspoon of cinnamon here, but it’s optional.
  9. Allow the paste to cool at room temperature for about 10 to 15 minutes.
  10. Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
  11. Sprinkle with cinnamon and serve cold.
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