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Stuffed Baked Boniato
By Chef Ida Rodriguez


4 small Boniato scrubbed & dried (10 ounces each)
2 tablespoons Flowery Honey
1/2 teaspoon Ground Cardamon
Salt and White Pepper to taste
1/4 cup Heavy Cream or whipping cream
1 tablespoon Light Rum
4 tablespoons Macadamia Nuts or Pecans chopped fine
2 tablespoons Butter
1/4 tablespoons Ground Coriander
2 pounds Melissa's Cardoni
4 cups Veal Stock (or beef broth)
4 cups Water
4 small Shallots sliced sprigs parsley - to your liking
1/2 teaspoon Coriander Seeds roughly crushed
6 tablespoons White Rice (medium or short-grained)
Salt and Pepper to your taste
Lemon Juice to your taste
2 tablespoons Butter
2 tablespoons Almonds (toasted) thinly slivered


Rub boniatos with butter. Bake in 400-degree oven until soft inside when pierced with knife tip (check center), about 50 minutes.

Slice top third off each lengthwise, scrape pulp from top and bottom into a food mill fitted with a medium disk; leave a neat shell about 1/4 inch thick to refill.

Press pulp through mill into bowl. Gradually beat in butter, cream, honey, and rum, adjusting amount of cream so that mixture will pipe nicely.

Beat in seasonings to taste. With wide star tube, pipe potato mixture into shells. Sprinkle with nuts.

Arrange potatoes on baking sheet. Bake in upper third of preheated 450-degree oven until nuts brown and potatoes heat through, about 10 minutes. Serve at once.