Recipe of the Week: Boniatillo

You can’t go wrong with Cuban sweet potato pudding. This super sweet treat is sure to  satisfy your sweet tooth and tummy! Best served in small servings and after a traditional meal such as lechón asado or vaca frita, it's one of the best desserts there is! Whether you sprinkle cinnamon powder or almonds, it's sure to be a hit at your kitchen table. Salud!



• 1 1/2 lbs. boniato- Sweet potato

• 1 tsp Salt

•  2 cups Sugar

• 1 1/2 cups Water

• 1 tbs Vanilla extract

• 1 tbs Butter 

• 3 Egg yolks

• 1 Cinnamon stick

• Lemon peel




1.Peel and cut the boniato into chunks. Add them to a large saucepan with enough water to cover them. Add a pinch of salt, bring to a boil and cook until tender.

2.While the boniato cooks, in a different pot filled with water add the lemon peel, cinnamon stick and sugar. Bring to a boil, stirring regularly for about 20 minutes or until the syrup reaches soft-thread stage. Remove lemon peel and cinnamon stick. 

3.Once boniato is tender, drain and mash the sweet potato using a blender or food processor until smooth like a paste/puree.  

4.Work the pureed boniata into the syrup over low heat until smooth.

5.Remove from heat, and mix in egg yolks and butter. Return to heat for 5 minutes and stir well. Remove from heat and mix in vanilla extract. If consistency is too watery add cornstarch to thicken. 

6.Serve warm or refrigerate and serve cold.


Photo by: Lori L. Stalteri