Recipe
Boniatillo seco
Cuban sweet made with sweet potato and sugar, scented with cinnamon and lemon, served in dry portions: hard on the outside and soft on the inside.
- Preparation1 h 10 min
- Cooking50 min
- Total time2 h
- Servings25 boniatillos
- DifficultyMedium
Ingredients
Check off the ingredients you have.
Method
- Wash the sweet potatoes well to remove dirt and part of the skin.
- Place them in the pressure cooker with the water, ¼ teaspoon salt, one piece of lemon or orange peel and one cinnamon stick. Cook for 15 minutes and let them cool.
- Peel them and mash into a puree before they cool down.
- Measure the amount of puree and add an equal amount of white sugar, the remaining ¼ teaspoon salt, the other piece of lemon or orange peel and the other cinnamon stick.
- Put the puree with the sugar in a thick pot (do not add water) and stir a little before putting it on the heat so that everything mixes well.
- Cook for about half an hour, stirring the sweet with a wooden spoon in a straight line, from one side to the other without swirling, until it is very thick and separates from the sides of the pot. Remove from the heat.
- Add the vanilla.
- Spoon onto a floured board and dust each boniatillo with a little wheat flour.
- Let them dry in the air until the surface looks cracked and hard. They should be hard on the outside and soft on the inside.
