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1
Leave the milk and eggs out at room temperature.
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2
Wash the sweet potato and cut into 3 or 4 pieces.
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3
Wrap in aluminum foil while still wet.
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4
Bake in a preheated oven at 200C for 30 to 40 minutes, until a skewer can be inserted easily.
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5
Remove the skin and prepare 150 g.
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6
You can use a steamer, but I do not recommend using a microwave.
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7
Using a microwave causes the sweet potato to lose it's sweetness.
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8
Baking is best.
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9
Combine and mix the ingredients with a blender.
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10
Pour through a sieve and smooth using a rubber spatula.
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11
Pouring through the sieve takes some effort but you get an even smoother texture.
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12
Pour the liquid into the containers, line up on a warm baking tray, and fill the pan with enough water to come up to half of the containers.
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13
Steam in the preheated oven at 150 C for 20 to 25 minutes.
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14
Once a film has formed on the top, shake the containers a bit.
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15
If it's stiffened to the point where only the center jiggles, remove from the oven and cool.
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16
You should aim for just before it completely stiffens and has just a bit of softness left to it.
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17
It tightens upon cooling, so it'll be slightly stiffer than right after baking.
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18
Once it's fully cooled, top with maple syrup and sesame and it's complete!
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19
Of course caramel sauce is also delicious!
