Difference between revisions of "Boniatillo"
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* ground [[cinnamon]] for garnish | * ground [[cinnamon]] for garnish | ||
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# In a large saucepan over medium heat, boil the [[potato]]es in lightly salted [[water]] to cover until tender, about 20 minutes. | # In a large saucepan over medium heat, boil the [[potato]]es in lightly salted [[water]] to cover until tender, about 20 minutes. | ||
# Drain the [[potato]]es and puree them in a blender or food processor fitted with a steel blade. | # Drain the [[potato]]es and puree them in a blender or food processor fitted with a steel blade. | ||
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# Sprinkle with [[cinnamon]] and serve cold. | # Sprinkle with [[cinnamon]] and serve cold. | ||
| − | [[Category:Cuban Vegetarian]] | + | [[Category:Cuban cuisine]] |
| − | [[Category:Sweet potato | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Sweet potato Recipes]] | ||
[[Category:Boniato Recipes]] | [[Category:Boniato Recipes]] | ||
[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
Latest revision as of 08:05, 14 July 2012
Description
Sweet potato paste. Makes 6 to 8 servings
Ingredients
- 1½ lb Cuban white sweet potatoes, peeled and cut into lg Chunks
- 2 cup water
- 2 cup sugar
- 1 cinnamon stick
- peel of 1 lime, white pith removed
- 3 large egg yolks, lightly beaten
- ¼ cup dry sherry
- ground cinnamon for garnish
Procedures
- In a large saucepan over medium heat, boil the potatoes in lightly salted water to cover until tender, about 20 minutes.
- Drain the potatoes and puree them in a blender or food processor fitted with a steel blade.
- In a large saucepan over medium heat, heat the water, sugar, cinnamon, and lime peel, stirring constantly, until the syrup reaches the soft-ball stage (250 °F degrees), on a candy thermometer, about 15 minutes.
- Reduce the heat to low, carefully remove the cinnamon and lime peel, add the pureed potatoes, and cook 6 to 8 minutes, stirring constantly, until the paste is thoroughly blended.
- Remove from the heat, add the egg yolks, and mix well. Return to low heat for 2 to 3 minutes, stirring constantly.
- Remove from the heat, mix in the sherry, and allow the paste to cool at room temperature 10 to 15 minutes.
- Transfer the mixture to a serving bowl or individual dessert dishes, cover, and refrigerate at least 2 hours.
- Sprinkle with cinnamon and serve cold.
