Boniatillo

Description
Sweet potato paste. Makes 6 to 8 servings

Ingredients

 * 1½ 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 large egg yolks, lightly beaten
 * ¼ cup dry sherry
 * ground cinnamon for garnish

Directions

 * 1) In a large saucepan over medium heat, boil the potatoes in lightly salted water to cover until tender, about 20 minutes.
 * 2) Drain the potatoes and puree them in a blender or food processor fitted with a steel blade.
 * 3) 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 °F degrees), on a candy thermometer, about 15 minutes.
 * 4) 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.
 * 5) Remove from the heat, add the egg yolks, and mix well. Return to low heat for 2 to 3 minutes, stirring constantly.
 * 6) Remove from the heat, mix in the sherry, and allow the paste to cool at room temperature 10 to 15 minutes.
 * 7) Transfer the mixture to a serving bowl or individual dessert dishes, cover, and refrigerate at least 2 hours.
 * 8) Sprinkle with cinnamon and serve cold.