Sweet Potato Crème Brûlée - Joy Bauer

Updated at: Sun, 14 Apr 2024 03:15:52 GMT

Step 1

Preheat the oven to 425.

Step 2

Prepare one medium sweet potato by washing and poking a few holes in the skin with a fork or knife (this will allow air to escape while baking). Place on a baking sheet and roast in the oven for 40 to 60 minutes until very soft to touch. Alternatively, you can wrap in a damp paper towel and microwave for 2 ½ to 3 minutes on each side (for a total of 5 to 6 minutes) until fork tender.

Step 3

While potato is baking, prepare the cream mixture In a small bowl, combine the egg yolks and 2 tablespoons sugar until blended. Add one heaping tablespoon of yogurt and mix.

Step 4

Remove the potato from the oven and let cool for 5 minutes. Then, cut potato in half lengthwise and using a spoon, scoop out ¾ flesh on each side, maintaining the two halves as “boats”. NOTE you will only use the flesh from one half in your cream sauce mixture. So be sure to keep them separated when scooping out. You can enjoy the leftover flesh on its own, it’s delicious! 😉

Step 5

Add half of the sweet potato flesh into your cream mixture and mash until it’s smooth as possible. This will take a few minutes; do your best to break down the chunks of sweet potato. It’s okay if you’re left with small pieces here and there.

Step 6

Gently pour the cream mixture evenly between the two halves. Place back in the oven for ~15 minutes until the middles are slightly firm (it’s okay to have some jiggle).

Step 7

Remove from the oven, sprinkle 1 tsp of coconut sugar on each of the halves, and place back in the oven on broil for ~2 mins to caramelize the sugar (Watch carefully starting at the one minute mark, so the tops don’t burn. It can happen very quickly!)

Step 8

Remove when the top layer is beautifully browned and crystallized. Sprinkle a small dash of coarse kosher salt over the tops and enjoy!

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Makes leftovers

One-dish