Description
A delightful twist on the classic dessert, combining the sweetness of Japanese sweet potatoes with a creamy custard and a crispy caramelized top.
Ingredients
- 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
Instructions
- Preheat oven to 425°F (220°C). Brush the sweet potatoes with olive oil, poke holes with a fork, and bake on a foil-lined baking pan for 40-50 minutes.
- In a mixing bowl, whisk the egg yolks, sugar, corn starch, and vanilla extract together. Gradually pour in the heavy cream while whisking.
- Pour the mixture into a small saucepan over low heat and stir constantly until thickened. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate for 30-40 minutes.
- Once sweet potatoes are cool, make a lengthwise cut on each and gently open them.
- Spoon in custard until filled and sprinkle sugar on top. Use a kitchen torch to caramelize, or broil if necessary.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Do not caramelize sugar until ready to serve for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American