***For the caramel:

In a saucepan, add the sugar and water. Place pan on medium-high heat.

Do not stir but swirl the pan for evenly cooked caramel.

When the caramel is slightly dark golden in color remove pan from heat, pour in the ramekins, and let it cool.

***For the cream:

In a bowl, add the hot mashed sweet potato and butter, whisk well.

Add the sugar, vanilla, cinnamon, nutmeg, ginger, and whisk until the sugar dissolves.

Add the eggs one at a time and whisk until well combined.

Add the milk and whisk again. Pour in previously prepared ramekins.

Place the ramekins in a deep large baking pan, add hot water to the large pan until it reaches half the ramekins. I used seven 4 oz ramekins that take a bit more than half a cup of liquid.

Bake at 350F/180C for 55 to 60 minutes. Remove ramekins and let it cool.

Run a knife around the edges of the cream caramel and invert it on a plate.