Japanese Sweet Potato Pudding

5.0 from 8 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Japanese

Diets: Gluten Free

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• Japanese sweet potato pudding
• 1/2 lb (225 gram) peeled Japanese sweet potato
• 2 eggs
• 60 gram (~ 4 tablespoon) sugar
• 300 ml ( ~ 1 1/4 cup) milk
• Caramel sauce
• 4 tablespoon sugar
• 4 tablespoon hot water, divided

Instructions

• Japanese sweet potato pudding
  1. Cut Japanese sweet potato into wedges, then boil with water in a pot until fork tender, and drain.
  2. With a blender, puree together sweet potato, eggs, sugar, and milk.
  3. Strain the sweet potato mixture into ramekins and cover each ramekin with aluminum foil.
  4. Steam over high heat for 10 minutes. Turn off the heat, and let the sweet potato pudding rests for additional 10 minutes inside the hot steamer.
  5. Remove the ramekins from the steamer and set aside to cool. You can chill the pudding in a fridge to speed up the process.
• Caramel sauce
  1. In a small sauce pot, boil together sugar and 2 tablespoon of hot water over medium high until toffee color (between light and dark brown).
  2. Turn the heat off, remove the pot from heat sauce, and quickly add another 2 tablespoon of hot water into the pot and stir.
  3. To serve, pour about a tablespoon of caramel sauce over each ramekin of sweet potato pudding.