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Sweet Potato Creme Brulée Recipe

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This recipe for Sweet Potato Creme Brulée is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large baked sweet potatoes (at 425º for one hour).cooled
½ c sugar or Splenda©
¼ c melted butter
½ cinnamon
2 eggs

For Custard
2 c whipping cream or heavy cream- no substitutes
½ c white sugar
4 large egg yolks
1 tsp vanilla extract

Topping
⅓ c brown sygar
Directions:
Directions:
Oven 325º
Place sweet potato filling ingredients into large mixing bowl and beat with electric mixer until smooth and creamy. Spread into bottom of 8 x 8 baking dish and set aside.

Place all custard ingredients into medium heavysauce pot and stir well. Place over medium low heat, whisking constantly, for five minutes or until just warm. It will be very runny. Using measuring cup, gently scoop and pour custard over sweet potatoes.

Place 8 x 8 baking dish in center of larger baking dish and pour water into larger dish until it is about an inch deep.Bake at 325º for 1 hour or until knife inserted in center comes out almost clean. Carefully remove from oven and remove baking dish from water. Allow to cool by placing on a heavy dish towel or wire rack. Once cool, cover with foil and refrigerate for several hours, or overnight. Before serving, remove from refrigerator and sit at room temperature for about 30 minutes.Sprinkle brown sugar over top and turn oven to low BROIL. . Placee dish on a baking sheet and put in oven, about 5 inches from broiler for 5-7 minutes or until sugar is mostly melted. Remove from oven and allow to site for a few minutes before serving to allow sugar to harden.
Personal Notes:
Personal Notes:
Not all the sugar will melt, but it will form a thin coat across the top of the dish. This is my favorite way to eat sweet potatoes.

 

 

 

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