Description Edit

Sweet potato paste. Makes 6 to 8 servings

Ingredients Edit

Directions Edit

  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.
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