BONIATILLO RECIPE
Prepare a traditional tasty Cuban boniatillo at home, one of the most-enjoyed desserts on the island for generations. Surprise all your guests with this delight of Caribbean flavor.
Provided by Dailis
Categories Dessert
Time 40m
Yield 1 Recipient
Number Of Ingredients 7
Steps:
- 1 Peel and boil the sweet potatoes until they are completely soft, drain them and make them into a puree using a fork preventing it from forming lumps so its resulting texture is fine.
- 2 Then, make some light syrup using water, sugar and the cinnamon stick.
- 3 When the syrup is ready, add it immediately to the sweet potato puree, the ideal way is to go slowly and stir it so that it is well integrated.
- 4 If you prefer, beat the mixture using a blender and then strain it, this will leave no traces of fiber, making it more homogeneous and smooth.
- 5 Now, add it to a pot and place it on medium heat to cook it until it thickens, stirring constantly, preventing it from sinking.
- 6 Meanwhile, beat the yolks, add them the muscatel wine and then, gradually add all this to the pot containing the mixture of boniatillo.
- 7 A little bit of the boniatillo is poured into this mixture, mix them well and then add the rest.
- 8 Put it back on heat and cook for a few minutes, while stirring.
- 9 Remove from the stove and after cooling it, pour into a jam pot and sprinkle with cinnamon. Video How To Make CUBAN BONIATILLO Today I show you how to make dry boniatillo one of the most traditional Cuban desserts. The Cuban sweet potato recipe is very simple and fast, there are other versions, but I'll be sharing those ...
Nutrition Facts :
CUBAN BONIATILLO (SWEET POTATO PASTE DESSERT)
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
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)
Provided by Daisann Mclane
Categories dessert
Time 1h
Yield Four to six servings
Number Of Ingredients 8
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
CARIBBEAN SWEET POTATO PUDDING
Sweet Potato is a staple in the Caribbean Islands. It is used as a vegetable, as well as main ingredient in dessert recipes. Rita G. Springer was born in Barbados and educated there. Rita moved to England in 1964 and during her stay, gained the certificate in Nutrition awarded by the Royal Society of Health. In her recipe book entitled "Caribbean Cookbook", Rita presents "authentic recipes, unusual ingredients and exciting cooking"..(the Barbados Sun). I have a special love for Barbados and the people of Barbados and find myself quite frequently referring to the Caribbean Cookbook for dinner party menus. Cook time includes the time it takes to precook the sweet potatoes.
Provided by TOOLBELT DIVA
Categories Yam/Sweet Potato
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut sweet potatoes in half, wrap in microwave-safe paper and cook on high power about 20 minutes; 1/4 turn every 5 minutes.
- Remove skin and mash in a large mixing bowl; discard skins.
- Preheat oven, 350 degrees F (180C or gas mark 4).
- To mashed sweet potatoes, add sugar gradually, mixing all the while.
- Add 2 whole eggs one at a time, mixing well after each addition.
- Mix in butter with a fork.
- Add milk, blend well.
- Mix in grated rind of lime and fresh lime juice.
- Add rum, and mix well.
- Sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
- Mix in raisins.
- Pour this mixture into a large greased pan or casserole dish and place in preheated oven.
- Bake for about 50 minutes, or until done.
Nutrition Facts : Calories 290.1, Fat 7.3, SaturatedFat 5, Cholesterol 54.1, Sodium 573, Carbohydrate 50.6, Fiber 4.3, Sugar 29.4, Protein 4.2
SWEET POTATOES WITH CUBAN-STYLE BEEF PICADILLO
Steps:
- Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.
SWEET POTATO PUDDING II
A real southern tradition. Serve it for Thanksgiving! We always have it for the first game of the World Series.
Provided by KR
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
- Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
- Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.
Nutrition Facts : Calories 513.9 calories, Carbohydrate 75 g, Cholesterol 125 mg, Fat 22.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 394.5 mg, Sugar 43.7 g
SWEET POTATO PUDDING
"I've made this recipe for the holidays for years," says Boise, Idaho's Trisha Kruse. "I came up with this low-fat version and nobody noticed the difference!" Trisha's family prefers this dish served cold, but feel free to try it warm!
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender. , Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.
Nutrition Facts : Calories 205 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
ALL-TIME FAVORITE SWEET POTATO PUDDING
A great dish to go with Thanksgiving dinner.
Provided by Mekell
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
- Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
- Bake in preheated oven until hot and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 g
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