Frozen Sweet Potato Pudding

Directions

1. 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. 2. Combine 1 c. sugar, lime zest and 1/2 c. water in a heavy saucepan.
3. Heat to a boil over medium heat till sugar dissolves, about 5 min.
4. Cold; throw away zest.
5. 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.
6. 4. Combine sweet potatoes and cooled syrup in food processor. Pulse till smooth. Pour mix into top of double boiler over gently simmering water.
7. Stir in egg yolks, rum, mace, ginger and bitters. Stir till mix thickens, about 10 min. Cold.
8. 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.