Cuban Boniatillo (sweet Potato Paste Dessert)

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 1/2 lbs cuban sweet potatoes
• 1 teaspoon salt
• 2 cups water
• 2 cups sugar
• 1 cinnamon stick (about 2 inches or longer)
• 1 lime peel, of no pith, just the green part, use a vegetable peeler
• 3 large egg yolks, lightly beaten
• 1/4 cup dry sherry (i donã‚’t use this, instead, i use vanilla)
• 2 teaspoons vanilla (see above) (optional)
• 1 teaspoon cinnamon (optional)
• ground cinnamon (to garnish)

Recipe

• 1 place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt – boil until tender, about 20 minutes.
• 2 drain potatoes and puree in a food processor or blender.
• 3 combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
• 4 cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer – about 15 minutes – stir frequently.
• 5 reduce heat to low, carefully add potatoes cook and stir until smooth – about 6 to 8 minutes.
• 6 remove from heat and add the egg yolks and mix well.
• 7 return to low heat for 2 to 3 minutes stirring constantly.
• 8 remove from the heat mix in either the sherry or the vanilla (not both) note: i like to add 1 teaspoon of cinnamon here, but it’s optional.
• 9 allow the paste to cool at room temperature for about 10 to 15 minutes.
• 10 transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
• 11 sprinkle with cinnamon and serve cold.