Recipe - Frozen Sweet Potato Pudding

1 pound Sweet potatoes; quartered
Salt
1 cup Sugar
1 Lime; zest only, in strips
One half cup Water
3 Eggs; separated
One fourth cup Sugar
1 tablespoon Water
One fourth teaspoon Cream of tartar
2 tablespoon Dark rum OR mdsweet sherry
One fourth teaspoon Mace, ground
1/8 teaspoon Ginger, ground
2 ds Angostura bitters

1. Boil potatoes and pinch of salt in water to cover until very tender,
about 30 minutes. Drain; cool for easy handling and peel.

2. Combine 1 cup sugar, lime zest and One half cup water in a heavy saucepan.
Heat to a boil over medium heat until sugar dissolves, about 5 minutes.
Cool; discard zest.

3. Put egg whites, sugar, 1 tablespoon water and cream of tartar in top of
double boiler over gently simmering water. Cook, whisking constantly, until
temperature reaches 160 degrees. Whisk vigorously so the whites don't
coagulate. (They will turn white and foamy; this is ok.) Transfer to mixer
bowl; set aside.

4. Combine sweet potatoes and cooled syrup in food processor. Pulse until
smooth. Pour mixture into top of double boiler over gently simmering water.
Stir in egg yolks, rum, mace, ginger and bitters. Stir until mixture
thickens, about 10 minutes. Cool.

5. Beat egg whites until stiff peaks form, about 3 minutes. Fold into sweet
potato mixture in thirds. Cover and freeze. To serve, remove from the
freezer and allow to soften slightly.

Adapted from "Cooking Caribe" by Christopher Idone with Helen McEachrane;
printed in the Chicago Tribune November 6, 1996
Posted to MMRecipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:47 +0000

From: Linda Place placel@worldnet.att.net