Boniatillo (Cuban Sweet-Potato Pudding)

Preparation

1. Step 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. Step 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. Step 3

   Place the sugar, ½ 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. Step 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. Step 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. Step 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.