This popular white-fleshed sweet potato is more starchy than sweet – dense and nutty. It’s also used in boniatillo, a Cuban holiday pudding.
Ingredients
- 1 head garlic
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 2 large boniato, about 10- 12 oz. ea., peeled, diced
- 2 tablespoons butter
- ¼ cup whole milk
About this recipe
Serves 4 Choose heavy, firm boniato with no soft spots. Store in a cool place, but don’t refrigerate.
Instructions
Heat oven to 375 degrees. Roast garlic by slicing off the top of the head. Place in a baking pan and pour oil over garlic. Season with salt and pepper. Roast until golden, about 30 minutes. Cool, then squeeze out garlic. Set aside.
Place boniato in a large pot covered with water. Add 1 tablespoon salt. Bring to a boil and cook until tender, about 25 minutes. Boniato is denser than potatoes and takes longer to cook. Drain and add to large bowl. Add butter, milk, roasted garlic cloves and mash until smooth. Taste for salt and pepper and serve.
