Boniatillo

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Ingredients

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

Directions

 * 1) 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
 * 3) (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.
 * 4) Makes 6 to 8 servings