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1
Preheat the oven to 250*.
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2
Drop the potatoes into a large pot of lightly salted boiling water (enough to cover them) and boil them briskly until they are tender.
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3
Meanwhile, make the sauce by combining the onions, lemon juice, fresh chili, salt, black pepper, cayenne pepper and oil, and beat them together with a whisk or a fork.
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4
Drain the potatoes and mash to a smooth puree with a fork, potato masher or electric mixer.
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5
Beat in the sauce, a Tblsp.
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6
at a time, and taste for seasoning.
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7
Mound the potatoes in the center of a large heatproof platter and cover loosely with foil.
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8
Keep the potatoes warm in the preheated oven.
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9
Into each of two 3 to 4 quart saucepans pour about 2 qts.
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10
of water.
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11
Bring to a boil and drop in the sweet potatoes and yucca.
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12
Boil briskly, uncovered, for 20 minutes, or until the vegetables are tender.
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13
Then remove them from their pans with a slotted spoon and arrange them around the mashed potatoes.
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14
Cover the platter again and return it to the oven.
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15
In a heavy 3 quart saucepan, bring 4 cups of water to a boil over high heat.
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16
Drop in the shrimp and cook them, uncovered, for 5 to 8 minutes, or until they are firm and pink.
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17
Drain them and peel off the shells.
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18
Devein if desired.
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19
While shrimp cook, bring 2 qts.
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20
of water to a boil over high heat in a 4 quart saucepan.
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21
Drop in the corn and boil, uncovered, for 5 to 10 minutes, until the corn is tender.
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22
Drain in a colander.
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23
Remove the platter from the oven and place the corn on it.
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24
Alternate the shrimp and cheese triangles in a circular deisign on top of the potatoes.
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25
Add the olives and eggs to the arrangement, and serve at once.
