Sweet potato, sweet ending

Sweet potato pudding_final_v2
Name: Sweet potato pudding
Eaten in: Cuba
Foodie: Linda

I used to loathe puddings. Something about the texture… Then I tried bread pudding, and I liked it, so I thought that was the exception that confirmed the rule, and then I tried this sweet potato pudding and I don’t know anymore. Can there be two exceptions?  Or is it that lumping all puddings into one big, “I’ll pass, thank you,” category was a mistake in the same place? This boniatillo pudding certainly got me thinking. It is sweet but not in an overwhelming way, the texture is unique, fibrous with several layers of flavors built in. It can bring an original ending to a meal, or be enjoyed as a snack.

Boniatillo – Sweet potato pudding

Serves 4-6
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Dessert

Ingredients

  • 1lb boniatos (white/yellow-fleshed sweet potatoes) (or other sweet potatoes)
  • 1 cup sugar
  • 2 Large egg yolks (beaten)
  • 1 cinnapmon stick
  • 1/2 inch-wide strip lime zest
  • 1/2 cup lightly sweetened whipped cream
  • someground cinnamon

Optional

  • 1-2 tablespoon rum

Directions

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. Drain the boniatos and press them through a potato ricer or mash them. Set the puree aside while making the syrup
2. 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.
3. 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. Return to medium-low heat and cook, stirring constantly, until the mixture reaches a pudding-like consistency. Spoon the pudding into individual dessert bowls. Serve warm or chilled, topped with whipped cream and lightly sprinkled with ground cinnamon.

Note

Adapted from: Eating Cuban

 

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