Boniatillo
(Sweet Potato Pudding)
Serves 8

• 625g boniato, peeled and cut in chunks
• 1 pint (480ml) water
• 400g brown sugar
• 3 egg yolks
• 1 large lime (or 1 small lemon)
• 60ml dry Sherry
• 1 tbsp vanilla
• 1 cinnamon stick
• 1.5 tbsp butter
• salt
• ground cinnamon

Instructions:

1. Cook boniato in boiling lightly salted water for about 20 minutes
2. Drain boniato purée in a blender. Set aside
3. Add water, sugar, cinnamon stick and lime peel to a large saucepan. Cook over a medium heat stirring constantly until syrup starts to thicken (approx 15-20 mins)
4. Reduce heat and remove cinnamon and peel
5. Add boniato puree. Still constantly stirring, continue for 5-10 minutes until mixture is smooth, then remove from heat
6. Beat egg yolks with butter and a pinch of salt until smooth
7. Combine both mixtures, then return to cook for a few minutes over a low heat
8. Remove from heat and add the vanilla and sherry
9. Leave to cool then transfer to serving dishes and refrigerate
10. Top with cinnamon for serving and enjoy

It is usual to eat Boniatillo cold, but it can also be eaten warm.