Boniato

Sometimes referred to as a Cuban or Caribbean sweet potato, Boniato has a purple-tan exterior and dry, white flesh. Though they look similar to the pinkish-brown Japanese sweet potatoes, boniatos have a fluffier texture and less sweet flavor which many compare to chestnuts. Popular in Caribbean cooking, its subtle nutty flavor lends itself well to both sweet and savory dishes and is perfect baked, fried, air fried, or used in any recipe you would use a potato or sweet potato for added complexity in flavor.

Tips for Selection

Look for a boniato that is firm and free of soft spots.

How to Store

Store whole and unpeeled in a cool, dry place like a potato. They will begin to lose flavor if you refrigerate them. Use within a week, as they do not store as long as other tubers.

Health Benefits

• Good source of fiber, potassium, vitamin C
• Excellent source of vitamin A