Sweet Potato Crème Brûlée

Sweet potato brulee Guys, I’m thinking about starting a crème brûlée blog. All crème brûlée, all the time. Would you read that?

Oh, you would but only for a week before you got too bored?

DREAM KILLERS!

Plus I already bought the domain. BruleeMe.com

JK. I don’t own that. If only.

Sweet potato bruleeSweet potato brulee In all seriousness, I do often fantasize about making a batch of crème brûlée, storing them all in my refrigerator, and pulling one out each night to brûlée just for me. I also have a dream to stay healthy. And these dreams conflict, so it’s hard to say which will win.

Which brings me to my next project, a self-help book titled, “What to do When Your Dreams Conflict.”

Spoiler: you choose the delicious dream. Duh.

Actually, no, I take it back. Stay healthy, guys. I want to blog for you until I’m a grandma and my crafting habits finally make sense.

Egg yolksSweet Potato Crème Brûlée, makes five large ramekins or 6-7 smaller ramekins*

6 egg yolks
1/2 cup sugar
8 oz. cooked sweet potato (I used canned, drained from the can juices)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
3 cups heavy cream
1/4 cup fine (baker’s) sugar
15 mini marshmallows for garnish

In a large bowl, whisk together the eggs and sugar until well combined. Add in the sweet potato and blend well. Strain through a fine mesh strainer. Then stir in the vanilla extract, cinnamon, and heavy cream. Pour into your ramekins, place in a baking dish with a lip, fill the dish with water (this is baking in a water bath), and bake at 325°F for 50-55 minutes. The centers should look set but with a slight jiggle. They should not appear to be entirely liquid.

*I have a number of different sized ramekins (or oven-safe bowls) I’ve collected over the years. The ones I used here are larger… what I would consider “sharing size,” so they are deceptive in how many crème brûlées they will make. This recipe could easily produce 6-7 smaller, more standard size crème brûlées had I used a different sized ramekin. Also, if you do use a smaller ramekin here, keep in mind you may need to adjust your bake time. It may take 10-15 minutes LESS to bake if you use smaller vessels. If you feel unsure, just keep an eye on them during the last few minutes of baking to ensure you don’t overcook them.

Sweet potato creme bruleeOnce your custards are baked, allow to cool before covering and refrigerating. You will want to refrigerate these at least a couple hours before serving. But you can easily make these a few days ahead of any event. I made mine two days before our Friendsgiving, and they were delicious the day we ate them, with hardly any work on my part that day to prepare them. I LOVE make ahead desserts. 🙂

How to bruleeJust before serving, top each custard with a thin layer of fine sugar (regular granulated sugar will work as well), and brûlée with a kitchen torch. Or you can do this under your oven’s broiler, just keep a close eye on them so they don’t burn.

Since these are sweet potato crème brûlées, I thought it would be fitting to top each with three mini marshmallows and toast those as well. This is completely optional as it’s really more for the look of the dish than the taste.

Sweet potato brulee Yay for unexpected, make-ahead desserts that still feel impressive. Plus this was SO delicious. I wish I hadn’t been so full from the meal so I could have eaten the whole thing by myself. 🙂 Enjoy! xo. Emma

Credits // Author: Emma Chapman, Photography: Sarah Rhodes and Emma Chapman. Photos edited with A Beautiful Mess actions.

Sweet Potato Crème Brûlée

Ingredients

  • 6 egg yolks
  • 1/2 cup sugar
  • 8 oz. cooked sweet potato I used canned, drained from the can juices
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 3 cups heavy cream
  • 1/4 cup fine baker's sugar
  • 15 mini marshmallows for garnish

Instructions

  1. In a large bowl, whisk together the eggs and sugar until well combined. Add in the sweet potato and blend well. Strain through a fine mesh strainer. Then stir in the vanilla extract, cinnamon, and heavy cream. Pour into your ramekins, place in a baking dish with a lip, fill the dish with water (this is baking in a water bath), and bake at 325°F for 50-55 minutes. The centers should look set but with a slight jiggle. They should not appear to be entirely liquid.
  2. *I have a number of different sized ramekins (or oven-safe bowls) I've collected over the years. The ones I used here are larger… what I would consider "sharing size," so they are deceptive in how many crème brûlées they will make. This recipe could easily produce 6-7 smaller, more standard size crème brûlées had I used a different sized ramekin. Also, if you do use a smaller ramekin here, keep in mind you may need to adjust your bake time. It may take 10-15 minutes LESS to bake if you use smaller vessels. If you feel unsure, just keep an eye on them during the last few minutes of baking to ensure you don't overcook them.
  3. Once your custards are baked, allow to cool before covering and refrigerating. You will want to refrigerate these at least a couple hours before serving. But you can easily make these a few days ahead of any event. I made mine two days before our Friendsgiving, and they were delicious the day we ate them, with hardly any work on my part that day to prepare them. I LOVE make ahead desserts.
  4. Just before serving, top each custard with a thin layer of fine sugar (regular granulated sugar will work as well), and brûlée with a kitchen torch. Or you can do this under your oven's broiler, just keep a close eye on them so they don't burn.
  5. Since these are sweet potato crème brûlées, I thought it would be fitting to top each with three mini marshmallows and toast those as well. This is completely optional as it's really more for the look of the dish than the taste.
  • This looks amazing! But I’m lactose intolerant so I’m going to try it with coconut cream and see how it comes out!

  • You make this look so easy, and utterly delicious. And I would totally read your creme brulee blog. Just sayin!

  • I love a crème brûlée but never have I made a sweet potato one. Oh the delicious dream always! Thanks for the lovely recipe – will try it!

  • You guys always wow me with your creativity!
    This looks amazing!!!!!
    http://mademoiselleaventure.blogspot.ca

  • So cute! They look amazing. It’s always good to serve desserts in individual servings so you don’t have to share 🙂 fun post.

  • The name alone sounds delightful, the pictures make it look amazing!
    xx
    https://abeautifulmess.com/2014/11/sweet-potato-creme-brulee.html

  • Yummy!!

    You have the most amazing food/snacks/dessert!

    Xx,

    Htpp://sacosha.blogspot.com

  • crafting makes sense, lol…you are hilarious girl… love your writing… this creme brulee looks so delish…bookmarked for future…

    xo
    Hems
    agoldentulip.blogspot.com

  • This looks so delicious! Yummy! I truly love this kinds of soups!
    With love,
    Vera
    http://theflashwindow.weebly.com

  • Michelle-You’re a friggin’ genius. I’m calling you next time. 🙂

    Have you ever bruleed with brown sugar? I bet it would work if you did a thin enough layer. Never tried though. Sounds uber flavorful!

    -Emma

  • If it’s with sweet potato, wouldn’t using brown sugar on top to caramelize with make it even better?? 😀

  • I am all for the creme brulee blog..I think you need to grab that domain ASAP! Yup. 🙂

  • this looks so tasty! creme brulee always throws me for a bit of a loop as I guess I am just not confident enough to attempt to make it!

    rae of love from berlin

  • Emma, you are absolutely hilarious! I love your style of writing and you crack me up all the time 🙂 You make this look so easy! I might have to try making cremebrulee tonight 🙂

  • The horse shirt is from Express. I got it on sale. 🙂
    (in stores now). xx! Elsie

  • This looks amazing! What a fun combination! Crème brulee can be so darn tricky! But I love this recipe!

    http://sometimesgracefully.com

  • Emma, I’d support your creme brulee blog!!! The world clearly does not have enough of it. Maybe this will be a Thanksgiving addition … hmmmmm.

  • Emma, I’d support your brulee blog!!!!! The world clearly does not have enough! Maybe a Thanksgiving addition … hmmmm.

  • This looks so yummy, but reading this was the real treat 😉
    You are so funny, I love it!

  • Best writing yet, Emma! I love your voice in this post! I don’t even really like creme brulee, but your wit and humor have totally sold me on it. You’re totally hilarious and it’s that quirkiness that I love most about the ABM family. Nice job!

  • Creme brûlée is my favorite dessert of all time! Thank you so much for the recipe!

    Gypsy Plunder Vintage

  • Oh…hehee…that’s Elsie’s shirt, isn’t it? I jsut saw the post below. 🙂

  • Creme brulee is my favourite desert EVER. I don’t know why but I can never get enough of it…
    Can’t wait to try this recipe 🙂

    love, Valerie | Valerie Randomness

  • Haha I’m also waiting for that day when I am a grandma and my crafting habits make sense. Maybe when I have kids it will make a little more sense? Either way, this creme brûlée looks amazing. I’ll never forget the first time tasting it while in Paris and it was simply perfection.

  • These look so delicious! I found a pumpkin creme brulee that I loved this fall, and these sound pretty similar! I can’t wait to try this recipe!
    xo

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