Recipe
Boniatillo borracho
Cuban sweet potato dessert in syrup with egg yolks, butter, sweet wine, and rum. Serve cold with cinnamon or meringue.
- Preparation15 min
- Cooking45 min
- Total time1 h
- Servings8 servings
- DifficultyEasy
Ingredients
Check off the ingredients you have.
For the boniatillo
For garnish (cinnamon or meringue)
Method
- Boil the sweet potatoes until they are soft.
- Meanwhile, prepare a syrup with the sugar, water, and a few drops of lemon juice. Do not stir it while it is on the heat.
- Make a puree with the sweet potatoes while still hot.
- Add the syrup, also hot, and pass everything through a strainer or, if you prefer, through the blender.
- Add the salt and egg yolks.
- Cook over medium heat, stirring, until it thickens.
- Remove from heat and add the butter.
- When the butter has melted, add the sweet wine or liqueur and the rum, and mix well.
- Let it cool before serving.
- Serve in dessert plates and dust with cinnamon, or cover with a meringue made from the two leftover egg whites and 4 tablespoons of sugar.
