Boniatillo with Cinnamon and Pecans

Ingredients

• 2 lbs (900g) sweet potatoes, peeled and cubed 2 lbs (900g) sweet potatoes, peeled and cubed
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cinnamon stick 1 cinnamon stick
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 cup (60g) chopped pecans, toasted 1/2 cup (60g) chopped pecans, toasted
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 3g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a large pot, add the sweet potatoes, cinnamon stick, and enough water to cover the potatoes. Bring to a boil and cook until the sweet potatoes are tender, about 15-20 minutes.
2. 2.
   Drain the sweet potatoes and remove the cinnamon stick. Mash the sweet potatoes until smooth.
3. 3.
   In a separate saucepan, combine the sugar, milk, ground cinnamon, and salt. Heat over medium heat until the sugar has dissolved, stirring occasionally.
4. 4.
   Add the mashed sweet potatoes to the saucepan and mix well. Cook over low heat for 10-15 minutes, stirring constantly, until the mixture thickens.
5. 5.
   Remove from heat and let it cool slightly. Serve warm or chilled, garnished with toasted pecans.

Treat your ingredients with care...

• Sweet potatoes — Make sure to choose sweet potatoes that are firm and free from any soft spots. This will ensure a smooth and creamy texture in the final dish.
• Cinnamon — For the best flavor, use freshly ground cinnamon. It adds a warm and aromatic touch to the boniatillo.
• Pecans — Toast the pecans in a dry skillet over medium heat until fragrant and lightly browned. This will enhance their nutty flavor and add a delightful crunch to the dessert.

Tips & Tricks

• For a creamier texture, pass the mashed sweet potatoes through a fine-mesh sieve before adding them to the saucepan.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Serve the boniatillo with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Experiment with different toppings such as toasted coconut flakes or a drizzle of caramel sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the boniatillo warm or chilled, depending on your preference. It can be enjoyed as a standalone dessert or paired with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, sprinkle some ground cinnamon on top of the boniatillo before garnishing it with the toasted pecans. Serve it in individual dessert bowls or ramekins for an elegant touch.