Boniatillo (Cuban Sweet-Potato Pudding)

Ingredients

• 1 ½ pounds Caribbean sweet potatoes (these are the red-skinned, white- fleshed tubers called batatas; choose ones with light red skin — the flesh is moister)
• ¾ to 1 cup sugar, or to taste
• ½ cup water
• 1 quarter-size piece of lime peel
• 1 stick cinnamon
• 2 egg yolks, beaten
• ¼ cup of dry Sherry (like palo or manzanilla)
• Whipped cream (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    340 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 5 grams dietary fiber; 50 grams sugars; 3 grams protein; 46 milligrams cholesterol; 97 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four to six servings

Preparation

1. Peel the batatas and cut into 1-inch chunks. Place them in a saucepan and cover with water. Bring to a boil and boil until they are tender but not mushy, about 10 to 15 minutes.
2. Drain, then place the batatas in a blender or food processor and process to a smooth puree. If the mixture is too thick (like dry mashed potatoes), add a little water.
3. 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.
4. Reduce the heat to low, remove the lime and cinnamon stick, and add the batata puree, stirring constantly. Cook for 3 or 4 minutes, stirring, until the mixture is well blended.
5. Remove from the heat and stir in the beaten egg yolks. Return to low heat and cook for 1 to 2 minutes, stirring.
6. Stir in the Sherry and pour the mixture into a dessert dish, like a 7-inch souffle dish. Chill thoroughly before serving. Serve with whipped cream if desired.

1 hour