Boniato is long and tapered with a rough skin. Once cooked, it is creamy and fluffy in texture but it is not sweet. It also may be baked, boiled, roasted, fried, steamed, or sautéed.
Firm and heavy for its size, the flesh is very dense and very starchy and has the flavor of roasted chestnuts. The skin may or may not be left on, and if the Boniato is peeled, immediately submerge in cold water and keep covered with water while cooking to avoid discoloration.