Sweet potato adds subtle depth and gorgeous color to classic crème brûlée.
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.
Just made this recipe, basically first time making creme brulee and it came out perfect. I used a potato ricer for the sweet potato which I roasted first. No grainy texture on mine, very smooth, rich and sweet.
I used 4 oz round ramekins so not shallow. Only change I made was adding cinnamon and a touch of nutmeg. Great recipe thank you!
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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