Sweet Potato Paste (Boniatillo)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds Cuban white sweet potatoes, peeled and cut into large chunks 2 cups water 2 cups sugar
1 cinnamon stick peel of 1 lime, white pith removed 3 large 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 salted water to cover until tender, about 20 minutes. Drain the potatoes and puree them in a blender or food processor fitted with a stell 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 F), 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.

Back