Instructions: Preheat oven to 350 degrees. Line a bamboo steamer with parchment paper or use a heat-proof plate. Half fill a wok with water (steamer should not touch water) and bring water to boil. Arrange sweet potato in steamer, cover and place steamer in wok. Cook sweet potato until tender, adding more water to wok when necessary, about 15 minutes. Lift steamer from wok, carefully remove sweet potato from steamer and transfer to bowl. Mash with fork or potato masher until smooth. Set aside and allow to cool.

Place sweet potato, coconut cream, brown sugar, eggs, ginger and nutmeg in food processor and process until smooth. Pour into 6 Chinese teacups or other heat-proof molds. Place on a baking sheet and bake until firm to the touch, about 20 minutes. Remove from oven. Serve warm or chilled, garnished with whipped cream if desired.

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