In a medium sauce pan, add in 4 eggs and cover with water. Bring to a boil, cover, remove from heat for 10 minutes. Drain and run cold water over the eggs.
Meanwhile, in a medium saucepan, bring 2 inches of water to a boil, Add a steamer basket with the sweet potato and persimmon, cover and cook for 12-15 minutes or until the sweet potato is tender. Let cool slightly. Reserve cooking water.
Crack the eggs open and discard the shells and white part (these may be saved for another recipe) and scooping out the yolks and placing into the blender. Add the sweet potato, persimmon and liquid (you may use the reserved water in this cook method) and puree until smooth, adding additional liquid if needed in 1/4 cup increments if needed.