Boniatillo (sweet potato paste)

Yield: 6 Servings

Measure Ingredient
1½ pounds Cuban white sweet potatoes, peeled and cut into
\N large Chunks
2 cups Water
2 cups Sugar
1 each Cinnamon stick
\N \N Peel of 1 lime, white pith removed
3 larges Egg yolks, lightly beaten
¼ cup Dry sherry
\N \N Ground cinnamon for garnish
1 each 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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