Stuffed Baked Boniatos

Name: Stuffed Baked Boniatos
Yield: 4 servings
Cuisine: American
Ingredients: 4 small boniatos, about 10 ounces each, scrubbed and dried; About 2 tablespoons butter; About ¼ cup heavy (or whipping) cream; 1-2 tablespoons flowery honey; 1-2 tablespoons light rum; About ½ teaspoon ground cardamom; About ¼ teaspoon ground coriander; Salt and white pepper to taste; Salt and white pepper to taste; 3-4 tablespoons pecans or macadamia nuts, chopped fine; 3-4 tablespoons pecans or macadamia nuts, chopped fine

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For a fancier baked boniato, enrich the pulp with cream, butter, honey, rum, and spices, then sprinkle with nuts and reheat. You may want to spend some time selecting the neatest, longest potatoes available, as boniatos tend to be rounded and scruffy—which does not make for an appealing presentation.

Ingredients

4 small boniatos, about 10 ounces each, scrubbed and dried
About 2 tablespoons

Americas
United States
Side dish
Vegetarian
Gluten-free
Louisiana

Method

Rub potatoes with butter. Bake in 400-degree oven until soft inside when pierced with knife tip (check center), about 50 minutes.
Slice top third off each lengthwise. Scrape pulp from top and bottom into a food mill fitt