Raúl Musibay: The one I remember from Cuba was very stiff -- more like a paste.
Glenn Lindgren: Boniatillo has such a wonderful flavor and any cook who has tasted it during cooking knows that it tastes delicious warm!
Jorge Castillo: Over the years we have developed our own boniatillo that is more pudding like.
Glenn Lindgren: This one tastes great served fresh and warm from the stovetop!
The old Cuban holiday favorite, a unique sweet potato pudding.
INGREDIENTS:2 1/2 cups water
While the cinnamon and lemon are simmering, cook the boniato. Place the peeled and quartered boniato in a large sauce pan and cover with water. Add one teaspoon salt. Bring to a boil, reduce heat to low, and simmer, covered until very tender -- about 30 minutes. Drain. Use an electric mixer or food processor to puree the cooked boniato until you have a very smooth paste.
Take the liquid you reserved from the first step -- it should now have a wonderful cinnamon citrus fragrance! -- add the brown sugar and bring to a boil, stirring constantly. Continue to cook over medium high heat, stirring frequently, until the mixture reaches 240º F on a candy thermometer.
Immediately remove from heat and stir in the pureed boniato. Return to heat and cook the mixture on low for approximately five minutes. Remove from heat.
In a large bowl, use an electric mixer to beat the egg yolks until frothy. Temper the yolks by adding two or three tablespoons of the warm boniato mixture, beating constantly. Add the rest of the boniato to the egg yolks, again beating constantly. Add the cream, vanilla and salt.
Return the mixture to your saucepan and cook over low heat for five minutes, stirring constantly. Mix the cornstarch in 1/4 cup of water and add to the simmering pudding, stirring constantly until the pudding thickens.
Pour into individual dessert bowls. Serve warm garnished with cinnamon or refrigerate to thicken and set.
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