This very sweet little dessert is made from the Cuban sweet potato called a boniato. There really is no substitution, but if you are feeling brave a white sweet potato might be OK. You can find boniato in Latin grocery stores. This is really sweet, and is served in small doses. We like it after a garlicy meal, such as Cuban Roast Pork and Mojo Crillio, served with little cups of strong espresso. This is not a typical America dessert – it’s not chocolate cake, not a hot fudge sundae – so be ready for something new - its an adventure!
- 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 donÂ’t use this, instead, I use vanilla)
- 2 teaspoons vanilla (see above) (optional)
- 1 teaspoon cinnamon (optional)
- ground cinnamon (to garnish)
- Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt – boil until tender, about 20 minutes.
- Drain potatoes and puree in a food processor or blender.
- Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
- Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer – about 15 minutes – stir frequently.
- Reduce heat to low, carefully add potatoes cook and stir until smooth – about 6 to 8 minutes.
- Remove from heat and add the egg yolks and mix well.
- Return to low heat for 2 to 3 minutes stirring constantly.
- 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.
- Allow the paste to cool at room temperature for about 10 to 15 minutes.
- Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
- Sprinkle with cinnamon and serve cold.