Sweet Potato Creme Brûlée. Diehard Sweet Potato fans will fall in love when their standard dish is topped with a decadent brûlée!
For Sweet Potatoes:
2large sweet potatoesbaked at 425 for one hour, or until soft, and completely cooled.
1/2cupsugar or splenda
1/4cupmargarine or buttermelted
2cupswhipping creamsometimes labeled Heavy Cream, no substitutes
4large egg yolkssave whites for a meringue on a Thanksgiving pie!
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.