I first made the pudding and I was delightfully surprised, but I downright fell in love with the cake de boniato. The pudding is used as the main ingredient in this custard-like cake, which is light (not a heavy dough) but with a very rich texture. It is sweet enough for dessert, light enough for breakfast and can be enjoyed cold, at room-temperature or warm (warmed-up). I especially enjoyed the sweet potato-nutmeg combination. They complemented each other in a heavenly marriage, but oh so short-lived. This is definitely one recipe that I will make next time I come across some decent boniatos (yellow-fleshed sweet potatoes).
Name: Cake de Boniato Eaten in: Cuba Foodie: Linda