Bahamain - Sweet Potato, Boniato and Plantain Mash
Boniato - white sweet potato. Imagine a cross between a sweet potato, a baking potato and a chestnut. Cook boniato as you would "regular" sweet potatoes.
Plantain - Store the different stages separately: green plantain should be refrigerated; yellow to black should be kept at cool room temperature in a well ventilated area, black plantain should be used as soon as possible.
- 2 quarts water, hot
- 1 tbsp. salt
- 2 pounds sweet potatoes, peeled, 2" dice
- 1 pound boniato, peeled, 1" dice
- 1 pound ripe plantains, peeled, 1" dice
- ¾ cup milk
- 2 oz butter, ½" dice
- 1 tsp white pepper
- ¼ tsp cinnamon
Add hot water and salt, then place the stockpot on the stove over medium heat.
Bring to a boil and cook for 35 minutes or until an inserted fork in the sweet potatoes and boniato pierces easily.
Using a wire whisk mash until sweet potatoes, boniato and plantains are broken up.
Add the warm seasoned milk and mix again until the sweet potatoes, boniato and plantains are smooth.
If needed, season with additional salt to taste.