Sweet Potato Crème Brûlée
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This is a delicious way to enjoy sweet potatoes, and it makes a beautiful dessert for a special occasion.
Hands-on: 30 minutesTotal: 4 hours 50 minutes
- 1½ cups heavy whipping cream
- 2 tsp. vanilla extract
- 5 large egg yolks
- ⅓ cup plus 2 Tbsp. sugar, divided
- 1 tsp. ground cinnamon
- ¼ tsp. ground allspice
- ¼ tsp. ground nutmeg
- ¾ cup cooked puréed sweet potatoes
- Preheat oven to 350°F. Place 6 (4- to 6-ounce) ramekins in a large baking pan with sides.
- In a small saucepan, bring cream to a boil over medium-high heat. Remove from heat and stir in vanilla.
- In a medium bowl, beat egg yolks with ⅓ cup sugar, cinnamon, allspice, nutmeg, and sweet potato. Whisk hot cream into egg yolk mixture. Ladle evenly into ramekins.
- Place the pan with the ramekins on the oven rack, then fill the pan with very hot to boiling water about halfway up the sides of the dishes. Carefully slide the oven rack in, then bake for 20 minutes. The centers will still be a little soft and will move just slightly. Use great care when filling and moving this pan of very hot water. You might want to first take the custards out of the water and then remove the pan of water from the oven. Use a spatula and potholder or oven mitt to lift each ramekin out to a wire rack to cool. Let the water cool, then empty the pan and dry thoroughly.
- Once ramekins are cooled, put them back in the baking pan, cover with wrap or foil, and refrigerate for at least 4 hours.
- Just before serving, sprinkle about 1½ teaspoons sugar over each crème brûlée. Slide ramekins under the broiler and broil for about 30 seconds. When sugar begins to melt and brown a bit, remove from the oven.