Sweet Potato Pudding

1 Peel the sweet potatoes, cut them into medium-sized pieces, and cook them in boiling water until they're very tender

Drain and transfer to a blender

Blend until smooth

Set aside

2 In another part of the pan, simmer the sugar with the water over low heat until it reaches a fine thread consistency

Add the cooked sweet potatoes and stir with a wooden spoon until well combined

3 Beat the egg yolks with the heavy cream and pour into the pan

Add vanilla or almond extract and cook for 3 minutes

4 Remove from heat and pour into individual serving dishes

Let cool and refrigerate before serving

Serve decorated with star anise.