This dessert, very similar to the Cuban boniatillo, originated in the area of Camaguey, Cuba.

  • 368g Sweet potato
  • 368g Refined Sugar
  • 184ml Water
  • 92ml Coconut Milk
  • 2 Eggs
  • 24ml Lemon juice
  • 3g Ground Cinnamon
  • Salt to taste

Peel the sweet potatoes, wash and cook until they soften, then crush or grind. Make a syrup with water, sugar and lemon. Shell the eggs and separate the yolks deposit in a bolus. Have disposed coconut milk, salt, and cinnamon.

In a thick-bottomed casserole, mix the sweet potatoes with the hot syrup, add the coconut milk and cook, stirring constantly, add the yolks little by little, add salt and let cook a few more minutes.

Present on dessert plates with sprinkled cinnamon.



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