Time: 1 hour(s)
Share Recipe:
0
0
0
0
Add to Recipe Box
Optional
Cuba
Serves 4-6
| 1. | Peel and cube the boniatos. Place them in a large saucepan with enough water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until tender, about 30 minutes. |
| 2. | Drain the boniatos and press them through a potato ricer or mash them. Set the puree aside while making the syrup |
| 3. | In a large, deep skillet, combine the sugar, 2/3 cup water, the lime zest, and cinnamon stick. Cook, stirring, over medium-low heat until the mixture turns clear and forms a syrup. Remove the lime zest and cinnamon stick. |
| 4. | Stir the boniato puree into the syrup and cook, stirring, until the mixture is well combined. Remove from the heat, then gradually whisk in the egg yolks and the rum, if using. |
| 5. | Return to medium-low heat and cook, stirring constantly, until the mixture reaches a pudding-like consistency. |
| 6. | Spoon the pudding into individual dessert bowls. Serve warm or chilled, topped with whipped cream and lightly sprinkled with ground cinnamon |
Rate this recipe, leave comments, suggestions and ask questions in the space below!
Want to try this recipe? Sign up and save it in your recipe box!
 |  |  |  |  |
Print 
PDF
Comments and Reviews