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1
Rinse the sweet potatoes and cover them in a sheet of newspaper.
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2
Wet the potatoes with the newspaper, squeeze lightly, and cover with aluminum foil.
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3
Bake the potatoes for 70 minutes in a 250C preheated oven.
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4
Test them with a skewer and make sure you can poke through easily.
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5
When they're cooked well enough, peel them.
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6
Place the peeled sweet potatoes into a food processor.
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7
Add the butter and sugar while the potatoes are still hot, and switch the food processor on.
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8
Blend them well.
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9
Add the heavy cream into the mixture from Step 3.
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10
Also add the egg yolks one by one and blend well.
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11
Then add the rum, and blend everything again.
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12
Transfer the mixture from Step 4 into a piping bag and squeeze it into the pudding cups.
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13
Combine and mix the egg yolk and mirin (for the glaze) and brush it onto the sweetened sweet potatoes.
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14
Bake in 250C oven for 10 minutes to finish.
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15
These are delicious just-cooked.
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16
If they have cooled down, cover them with aluminum foil to bake lightly in a toaster oven.
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17
If you're shaping them with your hands rather than squeezing them with a piping bag, cover the mixture from Step 4 with plastic wrap, press out the air, and chill in the fridge.
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18
(It's easier to shape when it's chilled.)
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19
You can make roughly 10 of these in a 12 cm x 5 cm boat-shaped aluminum cups.
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20
Also, you can simply pour or scoop the mixture into the pudding cups without using piping bags.
