The boniato potato is a sweet potato variety. Its other vernacular names include Batata, White Sweet potato, Cuban Sweet potato and Camote. The boniato potato is the edible root of a traveling vine and a member of the Convolvulaceae family along with other herbaceous perennial vines, trees and shrubs. It is the singular storage organ of the plant, storing nutrients and carbohydrates which sustain its above ground shoots, vines, foliage and flowers.

The boniato potato has the same distinct shape as other sweet potatoes, roughly ovate and tubular with tapered ends. Its skin color varies with each variety. It can be purple, rose or pink in color. Its flesh is a crisp ivory white with a dense starchy texture, similar to a baking potato. Unlike yellow and orange fleshed varieties, the boniato potato is not as sweet. When roasted, its best flavorings evolve in its crusted skin, emitting notes of chestnuts.

Serving Ideas

Blending well with a variety of foods, pair boniato potatoes with goat cheese, roast pork, grilled or broiled pork chops. Make appetizers such as boniato relleno or mashed boniato croquettes stuffed with a savory ground beef picadillo. Whip mashed boniato potatoes with fresh garlic for a savory side dish. To store, keep in a cool dry place. Do not refrigerate. Note: Immerse peeled boniato potatoes in cold water immediately as the flesh quickly discolors.

Geography/History

The sweet potato originated in the tropical Americas and was grown extensively throughout the continent well before the arrival of the Europeans. The boniato potato in particular was cultivated as early as 1000 B.C. in Colombia and Peru in South America. Because of its tropical climate, Florida cultivates over five thousand acres of boniato potatoes each year.

Seasons/Availability

Available year round, boniato potato supplies may be limited during late winter until early spring.