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
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
SWEET POTATO PASTE (SALAD)
This is a salad served in restaurants in Butte, Montana. It's easy and tasty even if the name sounds strange.
Provided by Chef Zephyr
Categories Yam/Sweet Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash sweet potatoes.
- Add other ingredients.
- Season to taste with salt.
- Chill.
Nutrition Facts : Calories 116.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.2, Sodium 163.4, Carbohydrate 18.3, Fiber 2.9, Sugar 4.2, Protein 4.7
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