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