Recipe: Boniato Gratin (Cuban sweet potato casserole, using cream and Kahlua)

BONIATO GRATIN

"The name boniato (a Cuban sweet potato) comes from the Spanish word for "good" or "harmless." The early explorers of the Caribbean encountered a bewildering array of new plants--many of them poisonous. In a world of strange and sometimes toxic foods, the nourishing boniato must have made a welcome addition to the settlers' diet. The coffee liqueur brings out the sweetness of the boniato."

2 pounds boniatos, peeled and cut into 1/2-inch dice
Salt
1/2 cup heavy (or whipping) cream
1/2 cup homemade chicken stock or canned broth
1 tablespoon coffee liqueur (Kahlua)
Freshly ground black pepper
Pinch of grated nutmeg
1/4 cup coarse fresh bread crumbs
2 tablespoons butter

Boil the boniato in salted water to cover (at least 2 quarts) until very tender, 6 to 8 minutes. Drain the boniato and return to the pan.

Mash the boniato to a coarse puree with a potato masher or fork. Work in the cream, stock, coffee liqueur, salt, pepper, and nutmeg. The mixture should be highly seasoned and moist. If necessary, add a little more stock. Spoon the boniato mixture into a lightly buttered 8-inch gratin dish. Sprinkle with the bread crumbs and dot with the butter. (The recipe can be prepared several hours ahead to this stage.)

WHEN READY TO BAKE:
Preheat the oven to 400 degrees F.

Just before serving, bake the gratin until crusty and golden brown, 15 to 20 minutes.

Makes 6 servings
Source: Miami Spice by Steven Raichlen