Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 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 lrg Egg yolks, lightly beaten
- 1/4 cup Dry sherry
- Ground cinnamon for garnish
- 1 In a large saucepan over medium heat, boil the potatoes in lightly
Directions
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 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