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  Boniatillo (sweet potato paste)
 
Yield: 6 Servings
 
1 1/2 lb Cuban white sweet potatoes -peeled and cut into lg Chunks      2 c Water
2 c Sugar      1 ea 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 ea 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 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

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