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Crème de patate douce cubaine

Name: Crème de patate douce cubaine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: CU
Ingredients: 1 kg boniato (Cuban white sweet potato), peeled and cut into 3 cm cubes; 2 litres water, for boiling; 1 tsp salt, for the boiling water; 2 tbsp (30 ml) olive oil; 1 medium white onion, finely chopped; 1 green bell pepper, finely chopped; 4 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 bay leaf; 750 ml chicken broth (or vegetable broth), plus more if needed; 2 tbsp (30 ml) dry sherry or fresh lime juice; 1/4 tsp ground white pepper; to taste salt; 2 tbsp (30 g) butter (optional, for richness); to serve fried garlic chips; to serve chopped fresh chives or cilantro

15m

Prépa

40m

Cuisson

Portions

Facile

Difficulté

Boniato cubain bouilli, mixé avec un sofrito et du bouillon jusqu'à obtenir une soupe soyeuse et réconfortante.

#cuban#soup#sweet-potato#boniato#comfort-food#creamy

Portions

6portions

Ingrédients

Nutrition

calories210

protein4g

carbs32g

fat8g

fiber4g

Par portion

Étapes

Peel and cube the boniato

Peel the boniato with a knife or vegetable peeler, cutting away all the skin and any dark spots. The flesh oxidizes fast, like a potato, so drop the cubes into a bowl of cold water as you cut them to keep them pale. Cut into even 3 cm pieces so they all cook at the same speed.

1 kg boniato

✅ C'est prêt quand : all the cubes are evenly sized and fully submerged in water

Boil until tender

Drain the soaking water and put the boniato in a large pot. Cover with the 2 litres of water, add the salt, bring to a boil, then lower the heat and simmer uncovered until a knife slides through with no resistance. Keep the starchy cooking water nearby; you'll use some of it to adjust the final texture.

1 kg boniato (from step 1)
2 litres water
1 tsp salt

✅ C'est prêt quand : a knife or fork goes through the cubes with no resistance, about 20 minutes

⏱20:00

Make the sofrito

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Blend until silky

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Simmer and season

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Serve warm

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Peel and cube the boniato

1 kg boniato

✅ C'est prêt quand : all the cubes are evenly sized and fully submerged in water

Boil until tender

1 kg boniato (from step 1)
2 litres water
1 tsp salt

✅ C'est prêt quand : a knife or fork goes through the cubes with no resistance, about 20 minutes

⏱20:00

Make the sofrito

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Blend until silky

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Simmer and season

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Serve warm

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History & Culture

The Story Behind the Dish

📍 Havana and across Cuba📅 Rooted in colonial-era cocina criolla, popularized in 20th-century restaurants🍠 CU

Boniato, a starchy white-fleshed sweet potato native to the Caribbean, was already a staple food for the Taino long before Spanish colonization. Cuban home cooks folded it into cocina criolla, the island's everyday cooking, pairing it with the sofrito of onion, pepper and garlic that flavors nearly every savory dish on the table.

Crema de boniato became a favorite starter in mid-century Havana restaurants, part of a wider taste for European-style cream soups, and it traveled with Cuban families to Miami and beyond, where it still opens many a Cuban restaurant menu today.

⭐ Why It's Famous

Its velvety texture and gentle, earthy sweetness, rounded out by garlic and a touch of sherry, make it one of Cuba's most comforting first courses.

💡 Fun Fact

Boniato is sometimes labeled 'Cuban sweet potato' in markets abroad, but it's a different variety from the common orange sweet potato — paler, drier and less sweet, which is exactly why it makes such a silky, not-too-sugary soup.

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