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.

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.

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.

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.