Preheat the oven to 350 degrees Fahrenheit. Grease (6) 4 to 6-ounce ramekins and place them inside a large lipped baking dish and set it aside for now.

In a small saucepan, heat the milk over medium heat until hot but not boiling, stirring every minute or two (you may see some wisps of steam appearing when you stir, this means it’s the perfect temperature). Remove from the heat, stir in the tablespoon of butter, and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs at medium speed until smooth. Add the sweet potato puree, sugar, vanilla, cinnamon, nutmeg, and salt and mix until smooth and combined. Reduce the mixer speed to low, and add the milk in a slow, small, and steady stream until all the hot milk is added to the egg mixture.

Use a ladle to distribute the custard between the ramekins. Bring several cups of water to a boil, then pour it into the baking dish *around* the ramekins, but making sure not to get any water in the ramekins, until the water reaches about halfway up the side of the ramekins. Carefully place the pan in the oven, taking care to keep the pan straight as you place it.

Bake until the edges of the custard are firm but the center is a bit jiggly, about 20 to 30 minutes (if using a creme brulee ramekin, the baking time will be closer to 20 minutes. If using a narrower deeper ramekin, the baking time will be closer to 25 to 30 minutes). While baking, you can prepare the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream at low speed for 1 minute, then increase the speed to medium low and beat until it holds soft peaks. Set aside.

When the custard is done, allow it to cool to room temperature. You can then either serve it immediately, or cover them and refrigerate for up to three days before serving. When you’re ready to serve, dollop each ramekin with a heaping spoonful of whipped cream and sprinkle with cinnamon. For a precise linear garnish like the photos, hold a piece of paper above half the ramekin and sprinkle the cinnamon over the ramekin. Enjoy!

Preheat the oven to 425 degrees Fahrenheit. Poke the sweet potatoes all over with a fork and place on a baking sheet. Place the pan in the oven and roast until tender when pierced with a fork, the cooking time depends on how thick the sweet potatoes are, but it will take about 40 to 60 minutes. Remove from the oven and allow to cool to room temperature, then peel them and puree them in a food processor. Makes about 1 ⅔ cups of sweet potato puree.