Grant McWilliams

Food Recipes Desserts Boniatillo

Boniatillo

Description:

In the U.S. desserts usually fall under the categories of cake, pie or ice cream. I'm sure there are desserts that don't belong in these categories but they're the exception, not the rule. This dessert is a breath of fresh air and not (that) bad for you either. At least it has something in it besides sugar that your body can use including Vitamin A. It may seem strange to use a vegetable for dessert but we do it all the time when we make Pumpkin Pie (or Sweet Potato pie in the south). And what better than to use a tuber that purees nicely and is already reasonably sweet.

Boniatillo is a Latin American dessert described as a Cuban tropical sweet potato pudding. The Cuban version uses the white fleshed Boniato sweet potato. This rendition uses the more commonly available Jewel or Beauregard Sweet Potato most often mislabeled as Yam in American grocery stores. It also infuses the sugar syrup with lemon, orange and cinnamon creating a nice fruity sweet sensation along with pleasant Sweet Potato overtones. To add richness butter and egg yolks are beaten into it then whipped egg whites are fluffed and folded with the pudding to give it body. A sprinkle of cinnamon and a little cream and you have a nice tropical dessert pudding.

Ingredients:

Boniatillo:

  • 1 lb sweet potato, peeled and sliced
  • 1 1/2 cups unrefined sugar
  • 1/2 cup water
  • 1 orange, juice and peel
  • 1/2 lemon, juice and peel
  • 1 short cinnamon stick
  • 1 tbsp butter
  • 2 eggs seperated
  • Salt

For garnish:

  • Cream
  • Powdered Cinnamon
  • A few curls of Orange peel
  1. Cook 1 lb sweet potatoes until tender in enough lightly salted water to cover - 40 minutes

  2. Drain the potatoes and let cool enough to peel. Alternately bake them in the skins

  3. Mash sweet potatoes into a puree

  4. Melt 1 /12 cup unrefined sugar in 1/2 cup water

  5. Add orange peel, orange juice, lemon peel, lemon juice and cinnamon stick and bring to a boil, simmer for 5 minutes and set aside

  6. Remove the peels and cinnamon stick and combine with the sweet potato puree

  7. Return the mixture to the heat and beat with a wooden spoon until it thickens and holds a shape on the spoon

  8. Remove from the heat and beat in 1 tbsp butter

  9. Let it cool a bit and beat 2 egg yolks

  10. Whisk the egg whites and fold them in

  11. Let it cool and pile into glasses.

  12. Finish with a dollop of cream, an optional sprinkle of cinnamon and a few curls of orange peel

Recipe Author: Grant
Portions: 8
Difficulty: Easy
Origin: Peru
Vegetarian: Has Dairy
Preparation Time: 1 hr
Located in: Desserts