Dulce de Camote (Sweet Potato Paste with Cinnamon)

• 900 g Sweet potato
• 1.2 liters Water
• 1 Lime
• 250 g Granulated sugar
• 1 ½ tsp Ground cinnamon

1. Peel the sweet potato and cut into even chunks. Put it in a large pot with the water and bring to the boil, then reduce to a steady simmer. Cook for 18 to 25 minutes, until very tender when pierced with a knife.
2. Drain well, then return the sweet potato to the hot pot for 1 minute to steam-dry. Mash until completely smooth, then pass through a sieve if you want an extra-fine paste. You should have a thick, lump-free purée.
3. Juice the lime. Tip the mashed sweet potato into a saucepan and add the granulated sugar, ground cinnamon and lime juice. Set over medium heat and stir until the sugar dissolves and the mixture loosens slightly.
4. Reduce the heat to medium-low and cook, stirring often with a wooden spoon, until the paste is very thick and glossy. It is ready when it pulls away from the sides of the pan and a spoon dragged through leaves a clear trail that slowly closes. This usually takes 25 to 35 minutes.
5. Scrape the paste onto a plate and shape it into a neat log or thick slab using the back of the spoon. Leave to cool to room temperature, then chill until firm enough to slice. Cut into small slices or pieces to serve.

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