Sweet Potato Crème Brûlée

Why You’ll Love This Recipe

Sweet Potato Crème Brûlée is a showstopper dessert that combines the velvety smooth texture of traditional crème brûlée with the natural sweetness of sweet potatoes. The earthy sweetness of the sweet potato adds depth and warmth to the custard, while the crackling sugar top provides a delightful contrast in both texture and flavor. It’s a perfect dessert for fall dinner parties, holiday gatherings, or whenever you’re looking to impress your guests with a unique and delicious treat.

Ingredients

• 2 medium sweet potatoes (about 1 lb)

• 1 1/2 cups heavy cream

• 1/2 cup whole milk

• 1 vanilla bean (or 1 tbsp vanilla extract)

• 5 large egg yolks

• 1/2 cup granulated sugar (plus extra for caramelizing)

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/8 tsp ground ginger

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the sweet potatoes:

1. Preheat your oven to 400°F (200°C).

2. Pierce the sweet potatoes a few times with a fork, then roast them on a baking sheet for 45-60 minutes, or until soft. Alternatively, you can microwave the sweet potatoes for about 8-10 minutes.

3. Once the sweet potatoes are cooked, let them cool slightly. Peel off the skin and mash the flesh until smooth. You should have about 1 cup of mashed sweet potato.

Make the custard:

4. In a medium saucepan, combine the heavy cream, whole milk, cinnamon, nutmeg, ginger, and salt. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan (or add vanilla extract).

5. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and let the vanilla infuse for a few minutes.

6. In a large bowl, whisk together the egg yolks and sugar until smooth and light in color.

7. Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and avoid scrambling them.

8. Once the mixture is fully combined, strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits and the vanilla pod.

Combine with the sweet potato:

9. Add the mashed sweet potato to the custard and whisk until smooth and fully incorporated.

10. Pour the custard mixture into 6-8 ramekins, filling them about 3/4 full. Place the ramekins in a large baking dish and pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins.

Bake the crème brûlée:

11. Bake the crème brûlées in the preheated oven for 40-45 minutes, or until the custard is set around the edges but still slightly jiggly in the center. You can check for doneness by gently shaking the ramekin—the custard should move slightly but not slosh.

12. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Caramelize the sugar:

13. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each crème brûlée. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning the sugar.

Serve:

14. Let the crème brûlées sit for a minute to cool the caramelized sugar, then serve and enjoy!

Servings and Timing

• Servings: 6-8

• Prep Time: 15 minutes (plus time to roast sweet potatoes)

• Cook Time: 45 minutes

• Chill Time: 2-3 hours

• Total Time: 4-5 hours

Variations

• Maple Sweet Potato Crème Brûlée: Add a tablespoon of maple syrup to the custard for a sweet, autumnal twist.

• Coconut Sweet Potato Crème Brûlée: Use coconut milk instead of whole milk for a tropical variation. Top with toasted coconut flakes after caramelizing the sugar for extra flavor.

• Spiced Sweet Potato Crème Brûlée: Add a pinch of cardamom or allspice to the custard mixture for an extra layer of warm spices.

• Pumpkin Sweet Potato Crème Brûlée: Mix half mashed sweet potatoes and half canned pumpkin for a pumpkin-spice version of this dessert.

Storage/Reheating

• Storage: Keep the crème brûlées refrigerated for up to 3 days, without the caramelized sugar crust. Add the sugar and caramelize just before serving.

• Freezing: Crème brûlée doesn’t freeze well due to the texture of the custard, so it’s best served fresh.

• Reheating: If needed, you can gently reheat the crème brûlées in the oven at 300°F (150°C) for about 10 minutes. After reheating, add the sugar topping and caramelize before serving.

FAQs

1. Can I use canned sweet potato puree instead of roasting fresh sweet potatoes?

Yes, canned sweet potato puree works fine, but make sure it’s plain and not sweetened or spiced.

2. Can I make this dessert without a kitchen torch?

Yes! If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to ensure the sugar caramelizes evenly.

3. How do I make sure the custard doesn’t curdle?

When tempering the eggs, always pour the hot cream mixture into the egg mixture gradually and whisk constantly to avoid curdling.

4. Can I make this dessert in advance?

Yes, this dessert can be made ahead of time and refrigerated for a day or two. Just add the caramelized sugar topping right before serving.

5. How do I know when the crème brûlée is done baking?

The edges should be set, and the center should still jiggle slightly when you shake the ramekin. A toothpick or knife inserted in the center should come out clean, but the custard will remain soft.

6. Can I use brown sugar for the caramelized topping?

Yes, you can use brown sugar for the topping for a deeper, molasses-like flavor, but it may not caramelize as crisply as white sugar.

7. Can I make this recipe dairy-free?

Yes, you can substitute heavy cream with coconut cream and whole milk with a dairy-free alternative like almond milk. The texture may vary slightly, but it will still be delicious.

8. Can I add more spices to the crème brûlée?

Absolutely! You can adjust the spices to your liking by adding more cinnamon, nutmeg, or even a pinch of clove or cardamom to the custard.

9. Can I make smaller portions of this dessert?

Yes, you can make crème brûlée in smaller ramekins. Just adjust the baking time, as smaller portions will cook faster (check after 25-30 minutes).

10. Can I use a different type of sugar for caramelizing?

While white sugar is traditional for crème brûlée, you can experiment with raw sugar or demerara sugar for a slightly different flavor, though they may not caramelize as perfectly as granulated sugar.

Conclusion

Sweet Potato Crème Brûlée is a rich, creamy, and unique dessert that combines the comforting flavors of sweet potatoes with the classic elegance of crème brûlée. With its velvety custard and crispy caramelized sugar top, this dessert is sure to impress your guests and leave them asking for the recipe. It’s the perfect treat for any special occasion, from holiday dinners to dinner parties, or whenever you want to enjoy a sophisticated, seasonal dessert!