• Tommy Centola

Sweet Potato Creme Brulee

Updated: Jan 4

Here is a unique twist on mashed sweet potatoes. I can’t think of a better time than Thanksgiving to serve this dish. Having first eaten this dish in October, I could not wait to try my spin on it.

1 very large Sweet Potato, baked, peeled and mashed (1 1/4 cups)

1/4 cup packed Light Brown Sugar

1 tablespoon fresh Lemon Juice

2 cups Whipping Cream

3/4 cup granulated Sugar

7 Egg Yolks, slightly beaten

3 teaspoons Vanilla

1/3 cup Turbinado Sugar (Sugar in the Raw)

Heat oven to 325 degrees. Butter 10-inch quiche dish. In a madium bowl, mix mashed sweet potatoes, brown sugar and lemon juice. Spoon mixture into quiche dish.

In a 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in  shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish). Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.

Set oven control to broil. Sprinkle custard with raw sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.

Enjoy!!!

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