Papilla (Sweet Potato and Milk Custard)

Ingredients

• 4 libras (pounds) sweet potatoes (batatas)
• 1 cuarta (quarter-measure) milk
• 5 libras (pounds) sugar
• 12 egg yolks
• 1 cucharadita (teaspoon) cinnamon
• 2 copas (small glasses) sherry wine (vino Jerez)

Instructions

1. Boil and peel 4 pounds of sweet potatoes; dissolve them in a quarter-measure of milk and pass through a sieve.
2. Mix with a high-set syrup made from 5 pounds of sugar; cook until it reaches the firm stage of manjar blanco or dulce de leche.
3. Off the heat, beat 12 yolks with a teaspoon of cinnamon and 2 glasses of sherry.
4. Pour the egg mixture over the paste spoonful by spoonful, stirring constantly to keep the egg from curdling.
5. Return to the heat, stirring; at the first boil remove and pour into dishes, beating well until it whitens.