Boniatos often weigh as much as a full pound each. These large ones are fine in this recipe, but you’ll only need two. You might want to make a double recipe of the mojo while you’re at it, since it keeps forever in the refrigerator and tastes good on just about anything.
1. Peel the boniatos and cut them into 1-inch chunks, dropping the chunks into a saucepan of cold, salted water as you do so. Make sure the water covers the chunks by about 1 inch, then bring to a boil and cook until they are just tender but not mushy, about 20 minutes.
2. While the boniatos are cooking, make the mojo. Heat the oil in a small skillet over medium-low heat until warm but not hot. Add the garlic and cook, stirring, until just lightly browned, 3 to 4 minutes. Add the orange juice, lime juice, red pepper flakes, and cumin if using, bring to a simmer, and cook, stirring occasionally, until the liquids are slightly reduced, 3 to 4 minutes. Add salt to taste.
3. Drain the boniatos well, drizzle lightly with the mojo, and serve immediately, passing remaining mojo separately.
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