Boniatillo Cuban Sweet Potato Pudding Recipes

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CUBAN BONIATILLO (SWEET POTATO PASTE DESSERT)



Cuban Boniatillo (sweet Potato Paste Dessert) image

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!

Provided by Jellyqueen

Categories     Dessert

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs cuban white sweet potatoes
1 teaspoon salt
2 cups water
2 cups sugar
1 cinnamon stick (about 2 inches or longer)
1 lime peel, of no pith, just the green part, use a vegetable peeler
3 large egg yolks, lightly beaten
1/4 cup dry sherry (I donÂ't use this, instead, I use vanilla)
2 teaspoons vanilla (see above) (optional)
1 teaspoon cinnamon (optional)
ground cinnamon (to garnish)

Steps:

  • Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt - boil until tender, about 20 minutes.
  • Drain potatoes and puree in a food processor or blender.
  • Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
  • Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer - about 15 minutes - stir frequently.
  • Reduce heat to low, carefully add potatoes cook and stir until smooth - about 6 to 8 minutes.
  • Remove from heat and add the egg yolks and mix well.
  • Return to low heat for 2 to 3 minutes stirring constantly.
  • 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.
  • Allow the paste to cool at room temperature for about 10 to 15 minutes.
  • Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
  • Sprinkle with cinnamon and serve cold.

Nutrition Facts : Calories 318.3, Fat 1.7, SaturatedFat 0.6, Cholesterol 78.7, Sodium 343.6, Carbohydrate 68.3, Fiber 2.5, Sugar 53.8, Protein 2.4

BONIATILLO (CUBAN SWEET-POTATO PUDDING)



Boniatillo (Cuban Sweet-Potato Pudding) image

Provided by Daisann Mclane

Categories     dessert

Time 1h

Yield Four to six servings

Number Of Ingredients 8

1 1/2 pounds Caribbean sweet potatoes (these are the red-skinned, white- fleshed tubers called batatas; choose ones with light red skin -- the flesh is moister)
3/4 to 1 cup sugar, or to taste
1/2 cup water
1 quarter-size piece of lime peel
1 stick cinnamon
2 egg yolks, beaten
1/4 cup of dry Sherry (like palo or manzanilla)
Whipped cream (optional)

Steps:

  • Peel the batatas and cut into 1-inch chunks. Place them in a saucepan and cover with water. Bring to a boil and boil until they are tender but not mushy, about 10 to 15 minutes.
  • Drain, then place the batatas in a blender or food processor and process to a smooth puree. If the mixture is too thick (like dry mashed potatoes), add a little water.
  • Place the sugar, 1/2 cup water, lime and cinnamon stick in a heavy saucepan and bring to a boil over medium-high heat, stirring constantly, until the syrup reaches the soft-thread stage (230 degrees), about 15 minutes.
  • Reduce the heat to low, remove the lime and cinnamon stick, and add the batata puree, stirring constantly. Cook for 3 or 4 minutes, stirring, until the mixture is well blended.
  • Remove from the heat and stir in the beaten egg yolks. Return to low heat and cook for 1 to 2 minutes, stirring.
  • Stir in the Sherry and pour the mixture into a dessert dish, like a 7-inch souffle dish. Chill thoroughly before serving. Serve with whipped cream if desired.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 66 milligrams, Sugar 34 grams

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