---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts
       Yield: 5 Servings
       1 lb Sweet potatoes; quartered
       1 c  Sugar
       1    Lime; zest only, in strips
     1/2 c  Water
       3    Eggs; separated
     1/4 c  Sugar
       1 tb Water
     1/4 ts Cream of tartar
       2 tb Dark rum OR md-sweet sherry
     1/4 ts Mace, ground
     1/8 ts Ginger, ground
       2 ds Angostura bitters
   1. Boil potatoes and pinch of salt in water to cover
   until very tender, about 30 minutes. Drain; cool for
   easy handling and peel.
   2. Combine 1 cup sugar, lime zest and 1/2 cup water in
   a heavy saucepan. Heat to a boil over medium heat
   until sugar dissolves, about 5 minutes. Cool; discard
   3. Put egg whites, sugar, 1 tablespoon water and cream
   of tartar in top of double boiler over gently
   simmering water. Cook, whisking constantly, until
   temperature reaches 160 degrees. Whisk vigorously so
   the whites don't 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 until smooth. Pour mixture into top
   of double boiler over gently simmering water. Stir in
   egg yolks, rum, mace, ginger and bitters. Stir until
   mixture thickens, about 10 minutes. Cool.
   5. Beat egg whites until stiff peaks form, about 3
   minutes. Fold into sweet potato mixture in thirds.
   Cover and freeze. To serve, remove from the freezer
   and allow to soften slightly.
   Adapted from “Cooking Caribe” by Christopher Idone
   with Helen McEachrane; printed in the Chicago Tribune
   November 6, 1996