Sweet potatoes come in all shapes and sizes and, being Cuban, the one I grew up with is the one that you will most commonly find there: the boniato.
Boniato is know as the Cuban sweet potato with its dry, white flesh and skin that ranges in color from pink to purple. Although also commonly referred to as a Florida yam, it is indeed a sweet potato that is often used in Cuban cuisine. I love them because they are an excellent source of Vitamin C and fiber. But, I have to admit, I never tried making mashed potatoes with boniato until this past Christmas.
As my brother and I prepared the Christmas menu (our second year doing it), my mother brought some boniatos from the market and I instantly had the idea–let’s make mashed boniato with them! I was met with some very skeptical faces. My mami had never heard of such a thing and my brother just wasn’t sure that it would work with the boniato’s dry, flaky interior. But I insisted–and what we ended up with surprised everyone.
The other day I walked into my local NYC grocery store and was, I admit, shocked to find my favorite type of sweet potato here in the big city. Remembering the sweet comforts of home, and the delicious meal we had a few months ago, I immediately bought some–ready to cook them up all over again. And man, did it turn out just as delicious as before!
- 2 boniatos, peeled & boiled
- 3 tablespoons olive oil
- 2 eggs
- 2 tablespoons minced garlic
- Chives, for garnish (optional)
- After you have boiled the boniatos until they are done (you should be able to easily stick a fork in), let cool for about 5 minutes. In a large bowl, combine the ingredients and mash together until all sweet potatoes have been broken down to your desire level of chunkiness. You can also use a mixer to whip the potatoes. Garnish with fresh or dried chives.
Have you ever made a side dish with Cuban white sweet potatoes (boniato)?
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