How To Make Sweet Potato Creme Brulee
Before we get started making this Sweet Potato Creme Brûlée … If you’re on Pinterest, don’t forget to use that little button above so you can find this recipe easily later!
How To Make Sweet Potato Creme Brulee
It’s not as hard as it may look.
I just had to bring you this Sweet Potato Creme Brûlée dish. Diehard Sweet Potato fans will fall in love when their standard dish is topped with a decadent brûlée, and single guys and gals who make this will end the meal with a marriage proposal, possibly more than one! LOL
Sweet Potato Creme Brulee is Perfect for the holidays
This recipe is going to seem long and drawn out, especially compared to my usual ones, but it really is simple if you just look at the steps. I make this a day ahead of time, usually the day before Thanksgiving and then just sprinkle the topping on and put it under the broiler just before serving. That way it doesn’t take up so much of my time on the big day.
If there is just a smidgeon left, it makes a great breakfast eaten cold right from the baking dish.
The ingredients for Sweet Potato Creme Brulee are:
- Two large sweet baked sweet potatoes
- Melted butter
- Light brown sugar
- Whipping cream
Printable recipe for Sweet Potato Creme Brûlée may be found at the bottom of this post.
I bake my sweet potatoes at 425 until tender in the middle a day or so ahead of time and stick in the fridge. Doing it that way, the skin just pulls right off easily and sweet potatoes that are baked in the oven, in their skins, have more flavor than when you peel and slice them and cook them in water..
- Either way, get the skin off and place in a large mixing bowl with cinnamon, sugar,
- Add melted butter and two eggs.
TIP If you just got done cooking your sweet potatoes before this step, make sure they’re cool because if they are really hot when you do this, they’ll cook the eggs.
- Mix that up really good with an electric mixer until well combined and very little lumps
- Spread into the bottom of a baking dish and set aside.
- Combine your egg yolks, whipping cream, sugar, and vanilla.
TIP Note: You’ll have some egg whites left over from this recipe. I just put those in a mason jar and stick it in the fridge because if you’re making Thanksgiving dinner you’re sure to need them to make meringue on a pie :). I suggest Lemon Meringue Pie or Peanut Butter Pie.
- Whisk your ingredients together really well until combined and smooth.
- Place this pot in a pot over medium low heat and whisk constantly just until warmed and your sugar is dissolved, about five minutes.
Or, as I always say, until you’re tired of fooling with it.
- It will look like this (see below) and still be very very runny.
- Gently scoop and pour the cream mixture over your sweet potatoes.
- Place your dish in a larger dish and fill it with water until it is at least one inch deep.
*You can use any type of oven proof pan that is big enough to accommodate your pan and an inch or so of water.
- Bake this at 325 for about an hour, or until a knife inserted in the center comes out almost clean.
- This won’t be set in the center by then, but most of the dish will be set except for the middle. There will just be a little bit of a jiggle in the center.
- Carefully remove from oven and allow to cool by placing dish on heavy dish towels or a wire rack.
- Once cool, cover with foil and refrigerate for several hours, or overnight.
I make this the day before Thanksgiving.
- About half an hour before your meal, remove from fridge and let sit on your counter for about 30 minutes.
- Turn your oven to low broil and sprinkle brown sugar over the top.
- Place in oven, about 5 inches from your broiler, for 5-7 minutes, or until most of the sugar is melted.
Watch this constantly as different ovens cook at different speeds on broil but it will always go faster than you think!
- Allow to sit for five minutes before serving to allow sugar to harden.
Enjoy your Sweet Potato Creme Brûlée!! I sure do!
For Sweet Potatoes:
- 2 large sweet potatoes baked at 425 for one hour, or until soft, and completely cooled.
- 1/2 cup sugar or splenda
- 1/4 cup margarine or butter melted
- 1/2 teaspoon cinnamon
- 2 eggs
- 2 cups whipping cream sometimes labeled Heavy Cream, no substitutes
- 1/2 cup white sugar
- 4 large egg yolks save whites for a meringue on a Thanksgiving pie!
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- If you like, you can cook the sweet potatoes the day before you are ready to make the dish and store in the fridge overnight. Bake at 425 until tender in the middle (around 15-25 mins usually). This allows the skin to fall right off the next day.
- Place sweet potato filling ingredients into large mixing bowl and beat with electric mixer until smooth and creamy. Spread into bottom of baking dish and set aside.
- Place all custard ingredients into medium heavy sauce pot (or transfer to one before heating) and stir well. Place over medium low heat, whisking constantly, for five minutes, or until just warm. Will be very runny.
- Using a measuring cup, gently scoop and pour custard over sweet potatoes.
- Place baking dish in center of larger baking dish and pour water into larger dish until it is about an inch deep.
- Bake at 325° for 1 hour or until knife inserted in center comes out almost cleanCarefully remove from oven and remove baking dish from water. Allow to cool by placing on a heavy dish towel or wire rack. Once cool, cover with foil and refrigerate for several hours, or overnight. Before serving, remove from fridge and allow to sit at room temperature for half an hour. Sprinkle brown sugar over top and turn oven to low broil.
- Place dish on a baking sheet and put in oven, about 5 inches from broiler, for 5-7 minutes, or until sugar is mostly melted. Remove from oven and allow to sit for a few minutes before serving to allow sugar to harden. Note: Not all sugar will melt but it will form a thin coat across the top of the dish.
I use sugar in the custard. But you could use Stevia or Monk Fruit or your favorite sweetener instead to make this 'sugar free' dish except there is brown sugar on top as well of course. These substitutes are much sweeter than sugar so some experimentation may be necessary to get the right taste.
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Every day is a holiday, every meal is a banquet!
~unknown, submitted by John (thanks, John!)
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