Cuban
Boniatillo
A traditional Cuban boniato sweet, cooked into a smooth pudding with cinnamon, lime peel, and almíbar. It is served chilled in small dishes, often dusted with cinnamon.
Ingredients
- Boniato, peeled and cut into chunks12 oz
- Water, for boilingas needed
- Salt1/8 tsp
- Granulated sugar1/2 cup
- Water, for syrup1/2 cup
- Cinnamon stick1 small
- Lime peel, white pith removed1 strip
- Egg yolk, lightly beaten1
- Unsalted butter1 tsp
- Dry sherry1 tsp
- Ground cinnamon, for serving1/4 tsp
Method
- Place the boniato chunks in a saucepan, cover with water, add the salt, and boil until very tender, about 15 to 20 minutes.
- Drain the boniato well, then mash it thoroughly or pass it through a fine sieve while still warm for a smooth texture.
- In a separate saucepan, combine the sugar, 1/2 cup water, cinnamon stick, and lime peel.
- Bring the syrup to a boil over medium heat and cook until slightly thickened and fragrant, about 8 to 10 minutes.
- Remove the cinnamon stick and lime peel from the syrup.
- Stir the mashed boniato into the hot syrup over low heat, mixing constantly until the mixture is smooth and begins to pull from the sides of the pan.
- Temper the beaten egg yolk by whisking in a few spoonfuls of the hot boniato mixture, then stir it back into the saucepan.
- Cook over very low heat, stirring constantly, for 3 to 5 minutes, until glossy and thick; do not let it boil.
- Stir in the butter and dry sherry, then remove from the heat.
- Spoon the boniatillo into small serving dishes, let cool, then chill before serving with a light dusting of ground cinnamon.
Common questions
Can I substitute sweet potato for boniato in boniatillo?
Yes, but the flavor and texture will change. Use a dry, pale-fleshed sweet potato if possible; very moist orange sweet potatoes make a softer, wetter dessert. You may need a little less syrup cooking time.
How long does boniatillo take from start to finish?
Plan on about 35 to 45 minutes total. Boiling the boniato takes 15 to 20 minutes, making the syrup 8 to 10 minutes, then finishing and thickening the mixture takes another 8 to 10 minutes.
What are the most common mistakes when making boniatillo?
The biggest mistakes are undercooking the boniato, leaving it lumpy, and boiling the mixture after adding the egg yolk. Also, if the syrup is too thin, the dessert won’t set well and may taste overly sweet.
How should I store boniatillo, and how long does it keep?
Cool it completely, then store it covered in the refrigerator for up to 4 days. It will firm up as it chills. Reheat gently on low heat or serve cold; add a spoonful of water if it becomes too stiff.
What is the best way to serve boniatillo?
Serve it warm or chilled in small portions, lightly dusted with ground cinnamon. It pairs well with black coffee or espresso. For a richer finish, top with a tiny pat of butter or a drizzle of dry sherry.