Caramel: Heat the sugar and water in a saucepan. It will gradually turn brown.
Stop the heat just before it turns a caramel color, and add the boiling water. It will spit, so be careful! Pour the caramel into the containers.
Slice the sweet potato into 1.5 cm thick pieces, place in a heatproof container and microwave for 10 minutes. Peel and mash when the potato can be pierced easily with a skewer.
Boil some water (not listed). Put the sugar, milk, egg, cinnamon and mashed potato in a food processor and turn it on and off repeatedly until smooth.
Preheat the oven to 180°C. While it's heating, pour the mixture into the ramekins. Line a tray with hot water, place the ramekins in it, and bake for 30 minutes at 170°C.
Story Behind this Recipe
I had some sweet potatoes in, and came up with this because I wanted to enjoy a pudding that had the soft texture of sweet potatoes.
I used "anno-imo" which is a sweet potato with a high water content. If you are using a normal one, increase the amount of milk and sugar a little. The recipe will give you a generous amount of caramel, so if there's any left over, store it in the fridge!