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Sweet Potato Crème Brûlée Recipe

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4.3 from 14 reviews

Indulge in the creamy richness of Sweet Potato Crème Brûlée, a decadent dessert featuring smooth sweet potato custard baked in natural sweet potato shells and topped with a perfectly caramelized sugar crust. This dessert combines the comforting flavors of baked sweet potatoes and classic French crème brûlée, creating a unique and delightful treat perfect for special occasions or a cozy night in.

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 topping
  • Pinch of salt

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place the whole sweet potatoes on it. Bake for about 45 minutes, or until fork-tender. Remove from oven and let cool slightly to handle safely.
  2. Prepare Oven for Custard: Reduce oven temperature to 300°F (150°C), ideal for gently baking the custard without overcooking.
  3. Scoop Sweet Potatoes: Cut the cooled sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a ¼-inch thick shell intact. Reserve the sweet potato flesh for other uses if desired.
  4. Infuse Cream with Vanilla: In a saucepan over medium heat, warm the heavy cream with the split and scraped vanilla bean. Once the cream begins to simmer, remove from heat and discard the vanilla bean to extract its rich flavor.
  5. Make Custard Base: In a mixing bowl, whisk together the egg yolks, ⅛ cup sugar, and a pinch of salt. Slowly pour the warm vanilla-infused cream into the egg mixture while stirring constantly to prevent the eggs from curdling, creating a smooth custard mixture.
  6. Fill Potato Shells: Carefully pour the custard into the prepared sweet potato shells, filling nearly to the rim but leaving some space to allow for even cooking.
  7. Set up Water Bath and Bake: Place the filled sweet potato shells into a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the shells, creating a water bath to ensure gentle and even cooking. Bake for 30-35 minutes until the custard is set around the edges and slightly jiggles in the center.
  8. Cool and Chill: Remove the custards from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to let the custard firm to the perfect creamy texture.
  9. Caramelize Sugar Topping: Sprinkle an even layer of sugar over the chilled custard tops. Use a kitchen torch or broiler to caramelize the sugar until golden and crackling, forming the classic crème brûlée crust.
  10. Serve and Enjoy: Serve the sweet potato crème brûlée as a luscious dessert to impress guests or to enjoy as a comforting sweet treat at home.

Notes

  • To avoid overcooking, carefully watch the custard during baking; it should wobble slightly in the center when done.
  • Reserve the scooped sweet potato flesh to use in casseroles, soups, or mash.
  • If you don’t have a kitchen torch, use the oven broiler to caramelize the sugar but watch closely to prevent burning.
  • Let custards chill thoroughly to enhance texture and flavor before serving.

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