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. ---------------------------------------------------------------------------
Nutrition
Ingredients
