Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt – boil until tender, about 20 minutes.
Drain potatoes and puree in a food processor or blender.
Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer – about 15 minutes – stir frequently.
Reduce heat to low, carefully add potatoes cook and stir until smooth – about 6 to 8 minutes.
Remove from heat and add the egg yolks and mix well.
Return to low heat for 2 to 3 minutes stirring constantly.
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.
Allow the paste to cool at room temperature for about 10 to 15 minutes.
Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
Sprinkle with cinnamon and serve cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	217.41 Kcal (910 kJ)
Calories from fat	36.36 Kcal
		% Daily Value*
Total Fat	4.04g	6%
Cholesterol	69.75mg	23%
Sodium	319.39mg	13%
Potassium	63.25mg	1%
Total Carbs	44.48g	15%
Sugars	30.43g	122%
Dietary Fiber	9.07g	36%
Protein	8.3g	17%
Vitamin C	2.4mg	4%
Iron	1.2mg	7%
Calcium	66.3mg	7%

Amount Per 100 g
Calories	103.07 Kcal (432 kJ)
Calories from fat	17.24 Kcal
		% Daily Value*
Total Fat	1.92g	6%
Cholesterol	33.07mg	23%
Sodium	151.42mg	13%
Potassium	29.99mg	1%
Total Carbs	21.09g	15%
Sugars	14.43g	122%
Dietary Fiber	4.3g	36%
Protein	3.93g	17%
Vitamin C	1.2mg	4%
Iron	0.6mg	7%
Calcium	31.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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