why make this recipe

Sweet Potato Crème Brûlée is a delightful twist on the classic dessert. It combines the natural sweetness of Japanese sweet potatoes with a creamy custard and a crispy caramelized top. This dish brings warmth and comfort, making it perfect for any occasion. Plus, it’s a fun way to impress your friends and family with a unique dessert that’s easy to make!

how to make Sweet Potato Crème Brûlée

Ingredients:

Fork
Baking Pan
Aluminum Foil
Mixing Bowls
Whisk
Sauce Pan
Plastic Wrap
Chef Knife
Kitchen Torch
2 medium/large Japanese sweet potatoes
2 egg yolks
2.5 tbsp granulated sugar
2 tsp corn starch
1/2 tsp vanilla extract
1.25 cups heavy cream

Directions:

Preheat oven to 425°F (220°C). Brush the sweet potatoes with olive oil, poke holes in the skins with a fork, and put them on a foil-lined baking pan in the oven for 40-50 minutes, depending on their size.
While the potatoes are baking, start making the custard. Put the egg yolks, sugar, corn starch, and vanilla extract into a mixing bowl and whisk it all together. Then, pour in the heavy cream little by little, whisking in between pours.
Pour the mixture into a small sauce pan over low heat. Stir constantly until the mixture thickens up, then pour it into a clean bowl. Cover with plastic wrap, making sure the top of the custard is directly in contact with the wrap. Put in the fridge for 30-40 minutes, or until it’s about room temperature.
Once the sweet potatoes are done, take them out and let them cool.
Take the custard out and remove the plastic wrap. Make a cut, lengthwise, across each sweet potato and gently open them up a little. Don’t cut all the way through!
Spoon in some custard until they’re completely filled. Sprinkle sugar on the custard, and use a kitchen torch to caramelize it. If you don’t have a torch, you can use a broiler.
Enjoy!

how to serve Sweet Potato Crème Brûlée

Serve Sweet Potato Crème Brûlée warm or at room temperature. It’s great on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

how to store Sweet Potato Crème Brûlée

If you have any leftovers, store them in the refrigerator. Make sure to keep them in an airtight container. They will stay fresh for about 2-3 days. For best results, do not caramelize the sugar until you are ready to serve.

tips to make Sweet Potato Crème Brûlée

Choose sweet potatoes that are firm and smooth for the best texture.
Be patient while cooking the custard; stirring constantly is important to prevent it from burning.
Make sure the cream mixture cools down a bit before adding it to the sweet potatoes to keep them from getting soggy.

variation

You can add spices like cinnamon or nutmeg to the custard for extra flavor. Another fun twist is to mix in some chocolate or coffee for a different taste experience.

FAQs

1. Can I use other types of sweet potatoes?
Yes, you can use other types of sweet potatoes, but Japanese sweet potatoes are recommended because of their natural sweetness and creaminess.

2. What can I use if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can use your oven’s broiler. Just watch it carefully to prevent burning.

3. Can I make this dessert ahead of time?
Yes, you can prepare the custard and bake the sweet potatoes ahead of time. However, it’s best to caramelize the sugar right before serving for the best texture.