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.
3 medium boniatos (each about 10 to 12 ounces)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/2 teaspoon red pepper flakes
1 teaspoon cumin (optional)
Kosher salt to taste
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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