Cuban Boniatillo (sweet Potato Paste Dessert)

Cuban Boniatillo (sweet Potato Paste Dessert)

wtorek, 28 stycznia 2014

Cuban Boniatillo (sweet Potato Paste Dessert)

Time: 2 hrs 45 mins

Ingredients

• 1 1/2 lbs cuban white 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 don\u00c2\u2019t use this, instead, I use vanilla)
• 2 teaspoons vanilla (see above) (optional)
• 1 teaspoon cinnamon (optional)
• ground cinnamon (to garnish)

Directions

• 1 Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt \u2013 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 \u2013 about 15 minutes \u2013 stir frequently.
• 5 Reduce heat to low, carefully add potatoes cook and stir until smooth \u2013 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\u2019s 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.