1 1/2 lb Cuban white sweet potatoes,
-peeled and cut into
lg Chunks
2 c  Water
2 c  Sugar
1    Cinnamon stick
Peel of 1 lime, white pith
-removed
3 lg Egg yolks, lightly beaten
1/4 c  Dry sherry
Ground cinnamon for garnish
1    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. 2.
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 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. 3. 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. 4. Transfer the mixture to a serving bowl or individual dessert
dishes, cover, and refrigerate at least 2 hours. Sprinkle with cinnamon and
serve cold. Makes 6 to 8 servings BONIATILLO Sweet Potato Paste