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Ingredients
- 1 lb Sweet potatoes, quartered Salt
- 1 c. Sugar
- 1 x Lime, zest only, in strips
- 1/2 c. Water
- 3 x Large eggs, separated
- 1/4 c. Sugar
- 1 Tbsp. Water
- 1/4 tsp Cream of tartar
- 2 Tbsp. Dark rum Or possibly md-sweet sherry
- 1/4 tsp Mace, grnd
- 1/8 tsp Ginger, grnd
- 2 dsh Angostura bitters
Directions
- 1. Boil potatoes and healthy pinch of salt in water to cover till very tender, about 30 min. Drain; cold for easy handling and peel.
- 2. Combine 1 c. sugar, lime zest and 1/2 c. water in a heavy saucepan.
- Heat to a boil over medium heat till sugar dissolves, about 5 min.
- Cold; throw away zest.
- 3. Put egg whites, sugar, 1 Tbsp. water and cream of tartar in top of double boiler over gently simmering water. Cook, whisking constantly, till temperature reaches 160 degrees. Whisk vigorously so the whites do not 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 till smooth. Pour mix into top of double boiler over gently simmering water.
- Stir in egg yolks, rum, mace, ginger and bitters. Stir till mix thickens, about 10 min. Cold.
- 5. Beat egg whites till stiff peaks form, about 3 min. Fold into sweet potato mix in thirds. Cover and freeze. To serve, remove from the freezer and allow to soften slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 5 servings | |
| Calories 309 | |
| Calories from Fat 27 | 9% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 79mg | 3% |
| Potassium 298mg | 9% |
| Total Carbs 64.71g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 53.1g | 35% |
| Protein 4.83g | 8% |
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