Boniatillo (Cuban Sweet-Potato Pudding)

1. 1

   Peel the batatas and cut into 1-inch chunks.

2. 2

   Place them in a saucepan and cover with water.

3. 3

   Bring to a boil and boil until they are tender but not mushy, about 10 to 15 minutes.

4. 4

   Drain, then place the batatas in a blender or food processor and process to a smooth puree.

5. 5

   If the mixture is too thick (like dry mashed potatoes), add a little water.

6. 6

   Place the sugar, 1/2 cup water, lime and cinnamon stick in a heavy saucepan and bring to a boil over medium-high heat, stirring constantly, until the syrup reaches the soft-thread stage (230 degrees), about 15 minutes.

7. 7

   Reduce the heat to low, remove the lime and cinnamon stick, and add the batata puree, stirring constantly.

8. 8

   Cook for 3 or 4 minutes, stirring, until the mixture is well blended.

9. 9

   Remove from the heat and stir in the beaten egg yolks.

10. 10

    Return to low heat and cook for 1 to 2 minutes, stirring.

11. 11

    Stir in the Sherry and pour the mixture into a dessert dish, like a 7-inch souffle dish.

12. 12

    Chill thoroughly before serving.

13. 13

    Serve with whipped cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.