Heat oven to 300 degrees. In small saucepan over low heat, reduce maple syrup and soy sauce until slightly thickened. Pour into four 4-ounce ramekins.
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
