Combine sugar, spice and everything nice to make this decadent sweet potato dessert.
Ingredients
- 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
Instructions
- Bake sweet potato at 400°F for about 1 hour or until tender. Let cool completely and scoop out 1 cup of mashed flesh.
- In a large mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, salt, ground cinnamon and ground ginger.
- Heat heavy cream in a small pot until just bubbling around the edges. Slowly drizzle warm cream into egg mixture, whisking constantly to temper. Wisk in remaining cream and mashed sweet potato until smooth.
- Divide mixture between 6 shallow ramekins and place them in a roasting pan. Fill the pan with water halfway up the sides of ramekins.
- Bake at 325 degrees for 40 to 50 minutes or until the Brulée is firm around the edges and a little jiggly in the center. Let it cool completely, then efrigerate overnight.
- Before serving, sprinkle an even layer of granulated sugar over each custard. Broil or use a kitchen torch to melt the sugar until dark brown and caramelized.