• 625g boniato, peeled and cut in chunks
  • 1 pint (480ml) water
  • 400g brown sugar
  • 3 egg yolks
  • 1 large lime (or 1 small lemon)
  • 60ml dry Sherry
  • 1 tbsp vanilla
  • 1 cinnamon stick
  • 1.5 tbsp butter
  • Salt
  • Ground cinnamon


Cook boniato in boiling lightly salted water for about 20 minutes.

Drain the boniato and purée in a blender. Set aside.

Add water, sugar, cinnamon stick and lime peel to a large saucepan.

Cook over a medium heat stirring constantly until syrup starts to thicken (approx 15-20 minutes).

Reduce heat and remove cinnamon and peel.

Add the boniato purée. Still constantly stirring, continue for 5-10 minutes until the mixture is smooth, then remove from heat.

Beat the egg yolks with butter and a pinch of salt until smooth.

Combine both mixtures, then return to cook for a few minutes over a low heat.

Remove from heat and add the vanilla and sherry.

Leave to cool then transfer to serving dishes and refrigerate.

Votos Totales: 429


Top with cinnamon to serve.

It is usual to eat boniatillo cold, but it can also be eaten warm.

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  • Alimento base: Boniato
  • Dificultad: Easy
  • Tiempo preparación: 60 min.
  • Comensales: 8
  • Estacionalidad: All year
  • País: Cuba
  • Comunidad:
  • Típica de: Cuba
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes

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