Sweet potato adds subtle depth and gorgeous color to classic crème brûlée.
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Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.
Made this recipe for Thanksgiving, using regular ramekins rather than the wide, shallow ones and bake time was just over the high end recommended. I did puree the sweet potato thoroughly, but the texture of the creme brulee was still a bit "off"/grainy. Perhaps running the puree through a sieve would have helped. The color was attractive for the holiday but there wasn't a pronounced sweet potato flavor, more a slight "vegetable" note. Perhaps a little nutmeg and cinnamon would help here as well. We both agreed it was more "breakfasty" than dessert. I don't think we'll make it again.
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