When you first hear the question, “What is boniato?” you might assume it’s just another type of sweet potato. However, this Cuban staple deserves a closer look. With its white flesh, subtle sweetness, and longstanding presence in Caribbean cuisine, the boniato is a unique and beloved ingredient that’s far more versatile than many realize. Whether you’re interested in adding new flavors to your home cooking or exploring traditional Cuban cuisine, the boniato is a root vegetable worth knowing—and tasting.
What is boniato?
The boniato is a variety of sweet potato with dry, starchy white flesh and light tan or pinkish skin. It is often called a Cuban sweet potato, batata, or white sweet potato. Unlike orange-fleshed sweet potatoes, which are common in the United States, boniato has a fluffier texture when cooked and a mildly sweet flavor with nutty, earthy undertones. Its subtle, less sugary taste makes it ideal for both sweet and savory dishes.
Though widely eaten in many Latin American countries, the boniato holds a special place in Cuban cuisine. You’ll find it at family dinners and upscale Cuban-inspired restaurants, celebrated for its ability to carry bold flavors without overpowering them.
How is boniato different from sweet potatoes?
At first glance, boniato looks similar to a standard sweet potato. However, once you cut it open, the differences become obvious. Its white flesh and lighter taste distinguish it from the vibrant orange sweet potatoes commonly found in American grocery stores.
Boniato contains less moisture and more starch, giving it a texture similar to a russet potato. Its more neutral sweetness makes it especially suitable for dishes that don’t require the intense sweetness of typical sweet potatoes. Boniato is perfect for roasting, mashing, frying, or boiling in savory broths or oils.
While orange sweet potatoes often appear in pies or marshmallow-topped casseroles, boniato is used in garlicky sautés, herb-infused purées, and oven-roasted sides.
A Cuban staple full of flavor and heritage
In Cuban cuisine, boniato is more than just a side dish; it’s a nostalgic flavor. For generations, families have used it in recipes passed down through time. From weeknight meals to special gatherings, this humble yet comforting ingredient is a staple.
It’s often boiled and mashed and enhanced with olive oil, butter, or garlic. It’s often paired with pork, rice, or plantains in traditional Cuban dishes. Its dry texture holds up well to sauces and slow-cooked meats, absorbing flavor without falling apart.
Boniato also plays a role in stews, fritters, and even desserts, though it truly shines when roasted, which brings out its natural sweetness and gives it a satisfyingly crispy edge.
Nutritional benefits of boniato
Beyond its flavor, boniato is packed with nutrients, making it a smart choice for those seeking balance in their diet. It is rich in fiber and lower in sugar than traditional sweet potatoes. Boniato supports digestion and provides a steady source of energy.
It also contains key vitamins and minerals, including:
- Vitamin C: For immune health
- Vitamin B6: For energy production
- Potassium: For muscle and heart function
- Iron: Supporting healthy blood flow
Boniato is naturally low in fat and cholesterol-free, making it an easy fit for many diets, from plant-based to traditional hearty meals.
How to cook boniato at home
Cooking boniato is easy and rewarding. You can prepare it like other root vegetables, but keep in mind that its dry texture requires oil or liquid.
Here are a few ways to enjoy it:
- Roasted: Peel and slice the potatoes. Toss them in olive oil, garlic, and herbs. Roast them at a high heat for crispy edges.
- Boiled and mashed: Cut into cubes, boil until tender, and then mash with butter or a drizzle of garlic-infused oil.
- Pan-fried: Cut into wedges and sauté until golden brown on the outside and tender on the inside.
Pro tip: Unlike orange sweet potatoes, boniato does not become creamy when mashed. It stays fluffy and slightly grainy, so pairing it with a rich sauce or compound butter brings out its best qualities.
Try boniato at Marabú
If you want to experience boniato at its most flavorful, Marabú’s Boniato al Carbón is the perfect dish. They roast the boniato in a Josper charcoal oven, which brings out its natural sweetness and gives it a subtle smokiness and caramelized crust.
Served with homemade herbal butter, this side dish pays tribute to Cuban roots and rustic techniques with a modern twist. Whether you order it with a hearty entrée or on its own, Boniato al Carbón offers a balanced blend of earthy, rich, and herbaceous flavors that transform this humble root into something unforgettable. It’s not just a side dish; it’s a flavorful experience that connects you to the soul of Cuban cuisine. Reserve your table now.
Why you should be eating boniato
With its blend of nutrition, versatility, and cultural significance, boniato is a root vegetable worth exploring. It’s ideal for home cooks looking to try something new and for diners seeking a deeper understanding of Cuban flavors. If you’re tired of the same old potatoes or overly sweet orange yams, boniato offers a welcome change. It’s just as adaptable in the kitchen, yet it adds a unique character to every dish.
So, what is boniato? It’s more than a Cuban sweet potato—it’s a cultural icon with a unique flavor and versatility. Dry, subtly sweet, and full of character, boniato brings depth to any meal. Whether you’re cooking at home or visiting Marabú to try their expertly roasted version, you now know exactly what to expect—and why every bite is worth it.
