Sweet Potato Crème Brûlée

Name: Sweet Potato Crème Brûlée
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 4-5 Medium Size Sweet Potatoes; 300 ml milk; 20 gr corn starch; 60 gr sugar; 60 gr yolks; 35 gr softened butter; 1 tsp vanilla extract; ½ tsp vanilla powder; 1 tbsp honey; 1 tsp cinnamon powder; ½ tsp ground ginger; ½ tsp cardamon powder; 50 g chocolate chips

User Reviews

4.3

9 reviews

Good

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
4 servings
Course
Dessert
Cuisine
French, International

Sweet Potato Crème Brûlée

Iris Warren

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A delicious gluten-free treat that’s perfect for fall (or any other season).

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Ingredients

Servings

4-5 Medium Size Sweet Potatoes washed with skin on
300 ml milk
20 gr corn starch
60 gr sugar
60 gr yolks approx. 3-4 egg yolks
35 gr softened butter
1 tsp vanilla extract
½ tsp vanilla powder or scrape the seeds from half a vanilla pod
1 tbsp honey
1 tsp cinnamon powder
½ tsp ground ginger
½ tsp cardamon powder (optional)
50 g chocolate chips

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Instructions

Preheat the oven to 180° C/356° F.
Prick the potatoes with a fork and place on a baking tray. Bake for about 40-50 minutes or until a fork is easily inserted.
For the custard, whisk together the egg yolks, sugar and cornstarch.
Put the milk in a saucepan with the vanilla powder. Bring to a boil, remove from the heat and slowly pour over the egg mixture, mixing continually.
Return the mixture to a low heat and continue stirring until thickened. Then remove from heat and add the butter and vanilla extract.
Cover the surface of the custard with cling film and allow to cool completely.
Once the baked potatoes have cooled enough to handle, scoop out the inside with a spoon. Place the skins back on the tray and bake for another 20 minutes.
Meanwhile, mash the potatoes with the honey, cinnamon, ginger and cardamon (optional). Divide the mash equally between the potato skins and top each one with custard.
Sprinkle generously with caster sugar and either place in the oven under the broiler/grill for about 5-10 minutes or use a blowtorch to caramelize the top.
Serve immediately.

Notes

Tip: If you feel this dessert could use a chocolatey touch, add about 50 grams (~1/3 cup) of chocolate chips (milk or dark) to the custard right after removing it from heat and before covering it with cling film.