In a large saucepan, place

1 pound sweet potatoes, peeled and quartered
Salt
Water to cover

Bring to a boil and cook for 30 minutes, or until tender. Drain well and set aside.

In a medium saucepan combine

1 1/2 cups granulated sugar
zest of 1 lime, julienne
1/2 cup cold water

Bring to a boil over medium heat and continue to boil until the sugar dissolves. Remove from heat and discard zest.

In a large mixing bowl, mash the sweet potatoes until smooth.. Slowly add the syrup, stirring constantly. Add

3 egg yolks
1/4 cup spiced rum
1/4 teaspoon ground mace
1/8 teaspoon ground ginger
2 dashes Angostura bitters.

Place bowl over double boiler and stir constantly until mixture begins to thicken, about 10 minutes. Remove from heat and let
cool.

In a separate mixing bowl, beat until soft peaks have formed

3 egg whites
pinch salt

Add one half of the egg whites to the cooled sweet potato mixture. Mix in well. Gently fold in remaining egg whites. Do not
over mix. Spoon mixture into individual ceramic crocks. Set into a shallow baking pan filled to 1/2 inch with water. Bake in 300
degree oven for 30 to 40 minutes. Cooking time will vary based on the size of containers used. To test for doneness, insert a
toothpick. When it comes out clean, it's done.
Refrigerate. Serve cold with Creme Anglaise and Coconut Praline.

Chef's Tip- The beauty of this recipe is the egg whites folded in at the end. It makes what has the potential to be a heavy
dessert, in fact, very light. Do not overmix after you add the second part of the whites and you should have excellent results.

© 2000-2005  mjbEnterprises
All rights reserved.
This document is strictly for informational purposes

Contact Advertising Terms Privacy