Boniato Asado con Mojo Verde Cubano

Boniato — the Cuban white-fleshed sweet potato — has fed generations of Cubans since pre-Columbian times. In this contemporary paladar-style dish, boniato is roasted until caramelised and served with mojo verde, a vibrant herb sauce that updates the classic garlic-citrus mojo with parsley and coriander. The result is a satisfying vegetarian dish that celebrates Cuba's indigenous ingredients through a modern lens.

Serves: 4

Ingredients

Roasted Boniato

• 900g (2 lb) boniato or white sweet potato, cut into 3cm (1¼-inch) wedges
• 3 tbsp (45ml) olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and freshly ground black pepper

Mojo Verde

• Large bunch flat-leaf parsley (about 30g / 1 oz)
• Large bunch coriander / cilantro (about 25g / 1 oz)
• 4 garlic cloves, peeled
• Juice of 2 limes (about 60ml / 4 tbsp)
• Juice of 1 orange (about 60ml / 4 tbsp)
• 4 tbsp (60ml) extra-virgin olive oil
• 1 tsp dried oregano
• ½ tsp ground cumin
• Salt and freshly ground black pepper
• Pinch of cayenne

Instructions

1. Preheat oven to 220°C (425°F). Toss boniato wedges with olive oil, cumin, smoked paprika, salt, and pepper on a large baking tray. Spread in a single layer.
2. Roast 30–35 minutes, turning once halfway, until deep golden and tender when pierced with a knife.
3. While boniato roasts, make mojo verde: blend parsley, coriander, garlic, lime juice, orange juice, olive oil, oregano, cumin, salt, pepper, and cayenne in a blender or food processor until smooth but with a little texture. Taste and adjust seasoning.
4. Arrange roasted boniato wedges on a serving plate and spoon mojo verde generously over the top.
5. Serve warm or at room temperature.

Cook's Notes: Regular orange or purple sweet potato is an acceptable substitute if boniato is unavailable. The mojo verde also makes a superb dressing for black bean salad or drizzled over grilled corn. Make extra — it keeps refrigerated for up to 4 days.