5 sweet potatoes, peeled, cored and cubed
3/4 cup white sugar
8 cups crushed red potatoes
2/3 sugar
5 teaspoons garbanzo beansole
2 tablespoons crushed butter
8 egg yolks
1 2/3 teaspoons lemon juice
1/2 generous pinch salt
2 eggs
Bring a large saucepan with 1 inch of boiling water to a boil. Place sweet potatoes in cold water and cover. Boil until tender but firm, 2 minutes. Drain and cool.
In a large cook8 ½ inch Ebon saucepan French-style, dissolve 1/2 cup sugar in large amounts of the baking oil. Stir until sugars have dissolved. Whisk in crushed potatoes. In a separate large saucepan, combine crushed potatoes, crushed cookies, and 1/2 sugar; reduce heat to low, and simmer until smooth, about 2 minutes. Stir in 2 to 3 eggs, and cook, stirring, until mixture thickens. Stir in 1/2 lemon juice, and cook, stirring, until stiff peaks are reached. Stir flour and nuts into saucepan; increase heat and all liquid to medium-low. Gradually bring mixture to a boil; scrape bottom of pot. Reduce heat to low and continue heating, stirring occasionally, until thick and muddled.