Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Cuban white sweet potatoes,
-peeled and cut into
lg Chunks
2 c Water
2 c Sugar
1 ea Cinnamon stick
Peel of 1 lime, white pith
-removed
3 lg Egg yolks, lightly beaten
1/4 c Dry sherry
Ground cinnamon for garnish
1 ea In a large saucepan over
-medium heat, boil the
-potatoes in lightly

salted water to cover until tender, about 20 minutes. Drain the
potatoes and puree them in a blender or food processor fitted with a
steel blade. 2. In a large saucepan over medium heat, heat the water,
sugar, cinnamon, and lime peel, stirring constantly, until the syrup
reaches the soft-ball stage (250 degrees), on a candy thermometer,
about 15 minutes. Reduce the heat to low, carefully remove the
cinnamon and lime peel, add the pureed potatoes, and cook 6 to 8
minutes, stirring constantly, until the paste is thoroughly blended.
3. Remove from the heat, add the egg yolks, and mix well. Return to
low heat for 2 to 3 minutes, stirring constantly. Remove from the
heat, mix in the sherry, and allow the paste to cool at room
temperature 10 to 15 minutes. 4. Transfer the mixture to a serving
bowl or individual dessert dishes, cover, and refrigerate at least 2
hours. Sprinkle with cinnamon and serve cold. Makes 6 to 8 servings
BONIATILLO Sweet Potato Paste

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