Skip to Content

"Puerto Rico" Mashed Boniato Root Vegetable

Sharing is caring!

Creamy mashed root vegetables made Caribbean style for an alternative side dish in place of plain, boring mashed potatoes!

Boniato root, popular throughout the Caribbean, is paired with turmeric and spices for a colorful and tasty mash.

Plant-based Mashed Root Vegetables

WHAT IS BONIATO?

Boniato is the lighter-skinned tuber cousin of sweet potatoes. I discovered it on a visit to Puerto Rico on a visit to my favorite restaurant there Jose Enrique's. It's not as sweet as sweet potato, and it's color and flavor are somewhere between a white potato and a sweet potato.

It's less sweet because of its lower sugar content. Perhaps the most distinguishing aspect is its milder, chestnut like nutty flavor tones, which makes this mashed dish a great change-up!

The advantage they have over other tubers, is they make a fluffier mash. Health-wise the lower sugar content makes boniato appealing as well as it ranks low on the glycemic index. There is no cholesterol, lots of vitamin C, and fiber. Net net it reduces inflammation, strengthens the immune system, and is great for those insulin challenges.

MOOD MUSIC

WHAT YOU NEED TO MAKE MASHED BONIATO ROOT

MASHED BONIATO COOKING INSTRUCTIONS

The process for making this dish is no different than the approach taken to make traditional mash potatoes.

Peel the boniato and turmeric then place in a large pot of cold salted water. Add the garlic, thyme, and bay leaves and bring to a boil then lower heat and cook the boniato is fork-tender.  This should take about 30-40 minutes depending on how you chop the vegetables.

Drain the liquids away. Remove the thyme and bay leaf. Partially mash the turmeric and boniato. Add the almond milk plus spices then pureed using a blender or immersion blender. Serve with fresh thyme.

Plant-based Mashed Root Vegetables

COOKING CONSIDERATION

Chop the boniato as evenly as possible to ensure even cooking.

Puree the vegetables to your preferred consistency. I like mine smooth with a few chunks

I've noticed in larger format grocery stores are starting to carry more international produce including root vegetables like boniato. You can definitely find them in more Asian or Latina focused markets.

The fresh turmeric root adds both a bright orange color and additional health benefits. It's not the prettiest root, but it packs a punch given its anti-inflammatory and antioxidant properties.

Boniato Root Vegestable

MORE RECIPES

Mofongo Relleno

Southern Mashed Potatoes

Oven Roasted Purple Potato Fries

Colombian Chicken and Potato Stew

Creole Mashed Potatoes

make these mashed vegetables

If you make this mashed boniato recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

Plant-based Mashed Root Vegetables

Mashed Boniato Root

Creamy mashed root vegetables made Caribbean style for an alternative side dish in place of plain, boring mashed potatoes!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 4 people
Calories: 62kcal
Author: Marwin Brown

Ingredients

  • 1 large boniato root peeled and trimmed, cut into 1nch chunks
  • 3 medium fresh turmeric root pieces peeled and chopped
  • 3 garlic cloves peeled and halved
  • 3 sprigs fresh thyme plus more for garnish
  • bay leaves
  • ½ cup Unsweetened Almond milk plus more if needed
  • ½ tablespoon smoked sweet paprika
  • Sea salt and pepper to taste

Instructions

  • Place the boniato and turmeric in a large pot with cold, salted water enough to cover by about 1 inch
  • Add the garlic cloves, thyme, and bay leaves. Bring to a boil, then lower heat and cook for about 30-40 minutes, until barely tender when pierced with the tip of a knife.
  • Carefully drain off the cooking liquid. Remove the thyme and bay leaf. Mash the veggies a bit.
  • Add the Almond milk, paprika, salt and pepper.
  • Place all ingredients in a regular blender and puree to desired consistency. I like smooth with a few chunks
  • Transfer to a serving bowl and sprinkle with fresh thyme leaves.

Nutrition

Calories: 62kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8482IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!

Sharing is caring!

Recipe Rating