Peel the sweet potatoes, cut into large chunks, and soak in water. Boil until softened, then drain. Turn on the steamer.
Put the sweet potatoes in a food processor while still hot. Add the eggs and sugar, and mix until smooth.
Next, add the milk and mix well. You will strain it, so it's okay if it gets foamy.
Strain the mixture into the pot from Step 1. Pour the mixture from the pot into a measuring cup to make pouring into the tea cups easier.
Set the cups into the heated steamer and top with the lid set slightly ajar. Steam on high for 7 minutes. Turn off the heat and close the lid completely to let steam for another 10 minutes (cover the lid with a moistened and wrung out cloth).
Remove the cups from the steamer and place in the refrigerator when cooled. You can eat it once it's cooled, but the flavor of the sweet potatoes is stronger if you let them chill in the refrigerator first.
Top with caramel sauce and enjoy. For the caramel sauce, refer to Recipe: 233190. You can also use heavy cream instead of the caramel sauce.
"Just 7 minutes on High Heat: Easy Kabocha Pudding" Recipe ID: 2318934.
Story Behind this Recipe
I got some sweet potatoes from my parents, so I used them to made a variation of my kabocha pudding.
There's nothing hard about this! As long as you make sure not to close the lid all the way, the puddings won't get bubbly even when you steam them over high heat. Close it so just a little steam can still escape.
I think you can also make this with the potato skins still on. Topping it with the caramel sauce gives the pudding the perfect level of sweetness, but feel free to adjust the sugar to taste.