Dulce de Boniato - A Spanish Christmas Pastry Filling
Dulce de boniato is a sweet Spanish pastry filling used mostly around Christmas for filling pastries like pastissets (pastelitos) or empanadillas dulces. While most people use the canned variety here, it is quite easy to make and tastes much better when you make it at home.
Servings 6 large pastissets
- 300 g boniato baked (1 medium to large sized boniato)
- 1/4 cup honey
- zest from one lemon
- 1/8 tsp. cinnamon
To prepare the boniatos, clean them well by scrubbing the skins under running water.
Prick the skins of the boniatos with a fork and place them in the preheated oven on a grill over a pan to catch any drips.
Bake until softened, around an hour (or more if necessary).
Peel the skins off the cooked boniato and spoon the boniato into a pan.
Mash the boniato with a fork or with a handheld blender to make a smooth paste and mix in the rest of the ingredients.
Stir together the ingredients in a pan over low to medium heat for a few minutes to help evaporate some liquid out and until you end up with a thick paste.
Serving: 1pastry filled (without outer crust) | Calories: 86kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 176mg | Fiber: 2g | Sugar: 14g | Vitamin A: 7094IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg