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Boniatillo recipe - Cuban Sweet
Potato Pudding
1 ½ pounds boniato (red-skinned white sweet potatoes)
2 cups packed brown sugar
1½ cups water
1 cup cream
3 egg yolks
1 lemon
1 tablespoon vanilla extract
1 tablespoon butter
1 cinnamon stick
Dash of salt
Dash of cinnamon
Peel the sweet potatoes and cut them into large chunks. Add them to
a large saucepan, add water until the chunks are covered, and add a
dash of salt. Boil the sweet potato chunks for 15-20 minutes, or
until they are tender. Drain the sweet potato, then use an electric
mixer of food processor to mash the potatoes until smooth.
Peel the lemon, and add just the peel to a large saucepan. Add the
brown sugar, cinnamon stick and, 1 1/2 cups of water. Bring to a
boil over medium-high heat, and stir constantly until the mixture
reaches 240 degrees on a candy thermometer (soft-ball stage, about
15 minutes).
Reduce heat to low, remove the lemon peel and cinnamon stick from
the syrup and discard them. Add the mashed sweet potatoes to the
syrup, and stir five minutes until the mixture is smooth.
Remove saucepan from heat, and add the egg yolks, cream, and butter.
Stir well, then return to heat for five minutes. Remove from heat,
then mix in the vanilla. If the mixture is too watery, add corn
starch until it thickens. Serve warm in pudding dishes, or
refrigerate for several hours and serve cold.
Serves 6-8.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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