BONIATO RECIPE RECIPES

Steps:

• Place the boniato in a large pot with cold salted water to cover and slowly bring t a boil over medium-high heat. Reduce the heat to medium and gently simmer the boniato until very tender, about 10 minutes.
• Drain the boniato well and return to the pot. Mash with a potato masher or put through a ricer. Do not use a food processor to mash the boniato or it will taste gummy.
• Add the butter and cream and continue mashing to form a creamy puree. Season with nutmeg, salt and pepper to taste.

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.