Cuban Boniatillo (Sweet Potato Paste Dessert)

• 1 1/2 lbs cuban white sweet potatoes
• 1 teaspoon salt
• 2 cups water
• 2 cups sugar
• 1 cinnamon stick (about 2 inches or longer)
• 1 lime peel, of no pith, just the green part, use a vegetable peeler
• 3 large egg yolks, lightly beaten
• 1/4 cup dry sherry (I donA't use this, instead, I use vanilla)
• 2 teaspoons vanilla (see above) (optional)
• 1 teaspoon cinnamon (optional)
• ground cinnamon (to garnish)

1. Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt - boil until tender, about 20 minutes.
2. Drain potatoes and puree in a food processor or blender.
3. Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
4. Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer - about 15 minutes - stir frequently.
5. Reduce heat to low, carefully add potatoes cook and stir until smooth - about 6 to 8 minutes.
6. Remove from heat and add the egg yolks and mix well.
7. Return to low heat for 2 to 3 minutes stirring constantly.
8. Remove from the heat mix in either the sherry or the vanilla (NOT BOTH) Note: I like to add 1 teaspoon of cinnamon here, but it's optional.
9. Allow the paste to cool at room temperature for about 10 to 15 minutes.
10. Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
11. Sprinkle with cinnamon and serve cold.

cuban white sweet potatoes, salt, water, sugar, cinnamon, lime peel, egg yolks, sherry, vanilla, cinnamon, ground cinnamon

Taken from www.food.com/recipe/cuban-boniatillo-sweet-potato-paste-dessert-113678 (may not work)