Boniatillo (Cuban Sweet-Potato Pudding)

Name: Boniatillo (Cuban Sweet-Potato Pudding)
Total time: 1 h
Yield: Four to six servings
Cuisine: caribbean
Ingredients: 1 1/2 pounds Caribbean sweet potatoes (these are the red-skinned, white- fleshed tubers called batatas; choose ones with light red skin -- the flesh is moister); 3/4 to 1 cup sugar, or to taste; 1/2 cup water; 1 quarter-size piece of lime peel; 1 stick cinnamon; 2 egg yolks, beaten; 1/4 cup of dry Sherry (like palo or manzanilla); Whipped cream (optional)

By Daisann McLane

Updated Oct. 26, 2022

Total Time: 1 hour
Rating: 4(14)
Comments: Read comments

Featured in: Food; King Sugar

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Four to six servings

1½pounds Caribbean sweet potatoes (these are the red-skinned, white- fleshed tubers called batatas; choose ones with light red skin -- the flesh is moister)
¾ to 1cup sugar, or to taste
½cup water
1quarter-size piece of lime peel
1stick cinnamon
2egg yolks, beaten
¼cup of dry Sherry (like palo or manzanilla)
Whipped cream (optional)

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Place the sugar, ½ 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.
Step 4
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.
Step 5
Remove from the heat and stir in the beaten egg yolks. Return to low heat and cook for 1 to 2 minutes, stirring.
Step 6
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.