1/2 cup maple syrup (grade B amber)
2 tablespoons Kikkoman Soy Sauce
4 egg yolks
1/2 cup mashed baked sweet potato
1/4 cup sour cream
3 tablespoons light brown sugar
1/8 teaspoon ground mace
1/2 cup heavy cream
4 fresh sage leaves, chopped
salt and white pepper
Whisk together egg yolks, sweet potato, sour cream, sugar and mace. Heat cream and sage just to boiling; whisk into sweet potato mixture. Strain; ladle into ramekins. Place ramekins in hot water bath; bake about 40 minutes or until centers are barely set. Cool in water bath 15 minutes; remove from water bath and refrigerate, covered.
To serve, reheat in microwave oven 20 to 30 seconds or in 300 degree oven for a few minutes. Carefully run a paring knife around edge of ramekin, invert onto plate and garnish with chiffonade of sage, deep-fried sweet potato "leaves" and cranberry compote.
Recipe by Denise Greenwood, Kikkoman/Johnson & Wales Imaginational Recipe Challenge Alumni Finalist