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Sweet Potato Crème Brûlée

A delightful dessert that combines the creamy richness of traditional crème brûlée with the natural sweetness of Japanese sweet potatoes.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Sweet Potato Base
  • 2 medium/large Japanese sweet potatoes Choose medium to large for the best flavor and texture.
Custard Mixture
  • 2 large egg yolks
  • 2.5 tablespoons granulated sugar
  • 2 teaspoons corn starch
  • 1/2 teaspoon vanilla extract
  • 1.25 cups heavy cream
Topping
  • to taste additional granulated sugar For caramelizing on top.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Brush the sweet potatoes lightly with olive oil and poke holes in them with a fork.
  2. Bake the sweet potatoes for about 40-50 minutes or until they are tender. Check doneness with a fork.
Custard Preparation
  1. In a mixing bowl, whisk together the egg yolks, granulated sugar, corn starch, and vanilla extract.
  2. Slowly add in the heavy cream while whisking continuously.
  3. Pour the mixture into a saucepan and heat over low heat, stirring constantly until it thickens.
Assembly
  1. Allow the sweet potatoes to cool after baking. Cut each sweet potato lengthwise but do not cut all the way through.
  2. Fill the pockets of the sweet potatoes with the custard mixture and sprinkle sugar on top.
  3. Caramelize the sugar using a kitchen torch or under the broiler for a few minutes.
Serving
  1. Serve warm, garnished with sea salt or fresh berries if desired.

Notes

Store leftovers in the refrigerator covered with plastic wrap or in an airtight container for 2-3 days. Reheat without caramelizing the sugar until just before serving.