Boniatillo Recipes

BONIATILLO RECIPE

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 ...

BONIATILLO (CUBAN SWEET-POTATO PUDDING)

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.

CUBAN BONIATILLO (SWEET POTATO PASTE DESSERT)

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.