Boniatillo

Boniatillo is one of Cuba's oldest creole (criolla) desserts, descended from African and Spanish culinary traditions brought together in colonial Havana. Boniato — the white-fleshed Cuban sweet potato, less sweet and more starchy than the orange variety — is simmered to a smooth paste with sugar, cinnamon, lime zest, and a splash of dry sherry, then set into a silky pudding that is eaten warm or at room temperature. It is a staple of Cuban home cooking and a classic dessert at family celebrations.

Serves: 6

Ingredients

• 1kg (2.2 lb) boniato (white-fleshed sweet potato), peeled and cut into chunks
• 300g (1.5 cups) white sugar
• 250ml (1 cup) water
• Zest of 2 limes
• Juice of 1 lime
• 1 cinnamon stick
• 4 whole cloves
• 60ml (1/4 cup) dry sherry (optional but traditional)
• 2 egg yolks, beaten
• 30g (2 tbsp) unsalted butter
• Ground cinnamon and lime zest strips, to garnish

Instructions

1. Boil boniato chunks in salted water 20-25 minutes until completely tender. Drain thoroughly and push through a ricer or fine sieve while still hot to get a perfectly smooth purée.

2. Combine sugar, water, lime zest, cinnamon stick, and cloves in a medium saucepan. Heat over medium heat, stirring, until sugar dissolves. Bring to a boil and simmer 5 minutes to make a light syrup.

3. Remove cinnamon and cloves. Add the boniato purée to the syrup and stir vigorously over medium-low heat for 8-10 minutes until the mixture thickens and begins to pull away from the sides of the pan.

4. Remove from heat. Stir in lime juice and sherry. Let cool 5 minutes, then quickly whisk in beaten egg yolks and butter. Return to low heat and stir 2-3 minutes until the egg yolks are cooked and the pudding is glossy.

5. Pour into individual serving cups or a shallow dish. Cool to room temperature, then garnish with ground cinnamon and lime zest strips.

Cook's Notes: Boniato has a lower moisture content than orange sweet potato — if substituting, reduce the added water in the syrup by half and cook for a shorter time. The sherry adds a nutty, complex note that is characteristic of old Havana confectionery. Boniatillo can be made 1 day ahead and refrigerated.