1½ lb boniato (Cuban white sweet potatoes or yam), peeled and cut into chunks
3 egg yolks (lightly beaten)
2 cups water
2 cups sugar
¼ cup dry sherry
1 lime (peel and remove white pith)
1 tbsp vanilla
1 cinnamon stick
2 tbsp butter
Dash of ground cinnamon for garnish
In a pot, add water and about 1 tbsp salt. Cook boniatos until tender, about 20 minutes. Drain and put them in a blender to make a puree. Using a large saucepan, add sugar, water, cinnamon and lime peel, cook over medium heat, stirring constantly for about 15-200 minutes, until syrup thickens and it’s soft at the same time. Using a candy thermometer, it should measure 250 degrees.
Reduce to low heat and remove cinnamon stick and lime peel. Add the boniatos already puree, mix well, and cook on low for about 7 minutes, stirring constantly. Remove the saucepan from heat and let it cool down a little for about 5 minutes. In the meantime, beat the the egg yolks with butter and vanilla, add to the boniato mix, and bring to low heat again, cooking for another 3 minutes, and stirring constantly.
Once mixed thoroughly, remove from heat and add the sherry, mix well and let it cool at room temperature, for about 20 minutes. Place mixture into a serving dish or you can use individual servings. Cover and refrigerate for about 2+ hours before serving or leave it at room temperature if you prefer to eat it warm. Sprinkle with cinnamon before serving.
Servings: about 8