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Boniato is one of the most popular potatoes in Caribbean cooking. With its creamy white flesh, nutty flavour, and versatile texture, it’s also known as a Cuban sweet potato and it’s a delicious and underused ingredient that is almost a cross between a white potato and a sweet potato.
In this guide, we’ll explore what this white sweet potato is, how to cook it, where to find it, and which recipes to start with.
What Is Boniato?
Boniato is a variety of sweet potato (Ipomoea batatas), commonly grown in the Caribbean, Central America, and parts of the US, like Florida. Known for its dry texture, white or pale-yellow flesh, and thin reddish or light brown skin, it’s less sweet than orange-fleshed sweet potatoes and more starchy – closer in texture to a regular white potato, but with a delicate chestnut-like flavour.
Other names for this white sweet potato include:
- Batata
- Camote blanco (in Latin America)
- White sweet potato (though this can also refer to other varieties)
Despite its similarities to sweet potatoes and yams, this white variety stands apart in both flavour and versatility, making it perfect for savoury dishes.
Differences between sweet potatoes and boniato
If you’ve ever confused these root vegetables, you’re not alone. Here’s how they differ:
| Feature | Boniato | Sweet Potato (orange) | Yam |
| Flesh colour | White or pale yellow | Bright orange | White, purple, or yellow |
| Texture | Dry, starchy | Moist, creamy | Very starchy and dry |
| Flavour | Nutty, mildly sweet | Very sweet | Mild, earthy |
| Common use | Frying, mashing | Baking, desserts | Boiling, mashing |
How to Buy & Store Boniato
How to choose the best batata
Look for:
- Firm, unblemished skin
- Medium-sized roots (they cook more evenly)
- No soft spots or mould
You’ll usually find boniato at Latin American grocers, international supermarkets, or farmers markets in late summer through winter.
How to store it
Keep it in a cool, dark cupboard – never in the fridge, which can cause it to harden and lose flavour. Stored correctly, boniato lasts up to 2-3 weeks.
How to Cook Boniato
Boniato can be cooked just like other root vegetables, but shines in preparations that highlight its dry, fluffy interior.
Cooking Techniques
- Roasted: Peel, cube, toss with olive oil and salt, roast at 200°C (fan) for 30–35 mins (like my herb roasted potatoes).
- Mashed: Boil chunks in salted water until tender, then mash with butter or coconut milk
- Fried: Slice thinly or cube for chips or hash
- Soup: Blend into creamy root veg soups
- Baked: Try it in pies or as a layer in veggie bakes
Frequently Asked Questions
Japanese sweet potatoes (like Satsumaimo) have purple skin and creamy yellow flesh. Boniato is drier and less sweet, with a nuttier flavour and reddish skin.
Yes, Boniato is often used in Caribbean and Spanish desserts like a sweet pie, sweet empanadas, or even puddings.
You’ll usually find it at Latin American grocers, international supermarkets, or farmers’ markets in late summer through winter.
Boniato is a brilliant substitute in most sweet potato recipes. Just expect a firmer texture and less sweetness. It may need some butter or cream to soften it in savoury recipes or a spoonful of honey/maple syrup if sweet.
Boniato doesn’t need any special treatment, you can prep it just like a regular potato. Start by giving it a good wash to remove any dirt from the skin. Whether or not you peel it depends on your preference and the dish you’re making.
The skin is edible but slightly tougher than that of sweet potatoes, so if you’re roasting or boiling it for a rustic dish, leaving the peel on can add texture. For smoother results, like mash or soups, peeling is usually the way to go.
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