Sweet Potato Crème Brulée

Sweet Potato Crème Brulée

Combine sugar, spice and everything nice to make this decadent sweet potato dessert.




1 large sweet potato

6 egg yolks

2/3 cup granulated sugar + 2 tsp for serving

1 tsp vanilla extract

¼ tsp salt

¼ tsp ground cinnamon

¼ tsp ground ginger

2 cups heavy cream




  1. Bake sweet potato at 400 degrees F for about 1 hour or until tender. Let cool completely and scoop flesh for 1 cup of mash.
  2. In a large mixing bowl, whisk together egg yolks, 2/3 cup granulated sugar, vanilla extract, salt, ground cinnamon and ground ginger.
  3. Heat 2 cups heavy cream in a small pot until just bubbling around the edges. Slowly drizzle ¼ cup of warm cream into egg mixture while whisking constantly to temper. Slowly whisk in remaining cream and 1 cup mashed sweet potato.
  4. Divide mixture between 6 shallow ramekins and place ramekins in a roasting pan. Put pan in the oven at 325 degrees F and fill pan with water halfway up the sides of ramekins. Bake for 40 to 50 minutes or until firm around the edges and a little jiggly in the center.
  5. Let cool completely and refrigerate overnight. To serve, sprinkle evenly with 2 tsp granulated sugar and broil or melt using a kitchen torch until sugar is dark brown and caramelized.
January 11, 2022
©2020 W.Atlee Burpee & Co