Boniato is a Caribbean sweet potato. This recipe comes from the book “How to Grill, The Complete Illustrated Book of Barbecue Techniques” by Steven Raichlen.
teaspoon nutmeg, freshly grated (or more to taste)
salt and pepper (to taste)
NUTRITION INFO
Serving Size: 1 (44) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 205.2
Calories from Fat 203 g99 %
Total Fat 22.6 g34 %
Saturated Fat 14.2 g70 %
Cholesterol 71.3 mg
23 %
Sodium 93.1 mg
3 %
Total Carbohydrate
0.9 g
0 %
Dietary Fiber 0 g0 %
Sugars 0.1 g0 %
Protein 0.7 g
1 %
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DIRECTIONS
Place the boniato in a large pot with cold salted water to cover and slowly bring t a boil over medium-high heat. Reduce the heat to medium and gently simmer the boniato until very tender, about 10 minutes.
Drain the boniato well and return to the pot. Mash with a potato masher or put through a ricer. Do not use a food processor to mash the boniato or it will taste gummy.
Add the butter and cream and continue mashing to form a creamy puree. Season with nutmeg, salt and pepper to taste.