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Sweet Potato Crème Brûlée Recipe

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Sweet Potato Crème Brûlée is a creative twist on the classic French dessert, using roasted sweet potatoes as edible vessels for a creamy vanilla custard. The rich custard is baked gently in the potato shells, chilled, and finished with a caramelized sugar crust for a perfect balance of creamy, sweet, and crunchy textures. This elegant dessert offers a comforting yet sophisticated flavor profile, ideal for special occasions or cozy weeknight indulgences.

Ingredients

Sweet Potato Shells

  • 2 medium sweet potatoes

Custard

  • 1 cup heavy cream
  • 1 vanilla bean, split and scraped
  • 3 egg yolks
  • ⅛ cup sugar plus extra for brûlée
  • Pinch of salt

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place the sweet potatoes on it. Bake for about 45 minutes or until the potatoes are fork-tender. Remove from the oven and allow to cool slightly.
  2. Reduce Oven Temperature: Lower the oven temperature to 300°F (150°C) to prepare for baking the custard.
  3. Prepare Sweet Potato Shells: Cut the cooled sweet potatoes lengthwise in half. Using a spoon, carefully scoop out most of the flesh, leaving about a ¼-inch shell intact. Reserve the scooped-out flesh for another use.
  4. Heat Cream with Vanilla: In a saucepan, heat the heavy cream and the split, scraped vanilla bean over medium heat until it starts to simmer. Remove from heat and discard the vanilla bean to infuse the cream with vanilla flavor.
  5. Mix Custard Base: In a mixing bowl, whisk the egg yolks, sugar, and a pinch of salt together. Slowly add the warm cream to the egg mixture while stirring constantly to avoid curdling and to create a smooth custard.
  6. Fill Sweet Potato Shells: Carefully pour the custard into the prepared sweet potato shells, filling nearly to the rim without overfilling.
  7. Water Bath Setup: Place the filled sweet potato shells in a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the potato shells, creating a water bath to ensure even cooking.
  8. Bake the Custard: Bake in the 300°F (150°C) oven for 30-35 minutes. The custard should be set around the edges but still slightly jiggle in the center for a silky texture.
  9. Cool and Chill: Allow the custard to cool to room temperature, then refrigerate for at least 2 hours to firm up the custard.
  10. Caramelize Sugar Topping: Before serving, sprinkle an even layer of sugar over each custard. Using a kitchen torch or broiler, caramelize the sugar until it forms a golden, crackling crust.
  11. Serve: Enjoy the creamy sweet potato custard as a unique and comforting dessert perfect for special occasions or elevating an everyday meal.

Notes

  • Reserve the scooped-out sweet potato flesh for use in other recipes like casseroles or pies.
  • Use a kitchen torch for better control when caramelizing the sugar, but a broiler can also be used with close supervision.
  • Ensure the water bath remains at a gentle simmer to avoid overcooking the custard.
  • Vanilla bean can be substituted with 1 teaspoon of pure vanilla extract if unavailable.
  • For a dairy-free option, substitute heavy cream with coconut cream but note the change in flavor.

Find it online: https://simpleplatter.com/sweet-potato-creme-brulee-recipe/