| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Cuban |
Vegetables, Cuba, Update, Archived |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Cuban white sweet potatoes, peeled and cut into |
|
lg |
Chunks |
| 2 |
c |
Water |
| 2 |
c |
Sugar |
| 1 |
|
Cinnamon stick |
|
|
Peel of 1 lime, white pith removed |
| 3 |
lg |
Egg yolks, lightly beaten |
| 1/4 |
c |
Dry sherry |
|
|
Ground cinnamon for garnish |
| 1 |
|
In a large saucepan over medium heat, boil the potatoes in lightly |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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