Boniatillo (sweet potato paste)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cuban white sweet potatoes, peeled and cut into |
| large | Chunks | |
| 2 | cups | Water |
| 2 | cups | Sugar |
| 1 | each | Cinnamon stick |
| Peel of 1 lime, white pith removed | ||
| 3 | larges | Egg yolks, lightly beaten |
| ¼ | cup | Dry sherry |
| Ground cinnamon for garnish | ||
| 1 | each | In a large saucepan over medium heat, boil the potatoes in lightly |
Directions
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