Mashed Boniato (Cuban Sweet Potato)

HealthyLatinFood_MashedBoniato

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.

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Slow Cooker Sofrito Turkey Broth from Thanksgiving Leftovers

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Please tell me you’ve saved your turkey bones from Thanksgiving. Seriously. Please pretty please tell me you haven’t thrown them away yet.

I know my pleading may be a little odd, but trust me when I say you’re going to want to make this latest recipe of mine. You see, I made the turkey for Thanksgiving this year and decided, after planning to but ultimately never getting to it last year, making a slow cooker turkey broth out of the leftover turkey bones. And of course, I just had to add some Latin-inspired spice to it, which is why I cooked it with the makings of the traditional Cuban sofrito: onion, bell pepper and garlic. Continue reading

Baked Plantains with Avocado Crema at American Potluck Trip

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A couple of weeks ago, I received a very special invitation. Shauna James Ahern, of Gluten-Free Girl and the Chef, was going to be in New York City and hosting a potluck! It was all part of a few weeks trip that she was making with The Chef across America to taste regional dishes as research for their next book.

To prepare for the American Potluck Trip event, I had to figure out what to make. Oh man, what to make?! It was actually a stressful decision because, well, I’d be surrounded by people I admired. How do you make something for people you look up to?

In the end, I settled on making something that would touch on my roots–a dish with plantains. Since I needed to make something regional, I went with a Puerto Rican-inspired recipe by making them crunchy like tostones. But of course I had to make them healthier, which is how I came up with the baked plantains with avocado crema. Continue reading

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