Creme Brûlée Sweet Potatoes

This recipe is inspired by a dish served at the Japanese cafe 芋ぴっぴ (浅草店). Once I saw it, I knew I had to try making it at home and it was a total success! The combination of the buttery sweet potato, sweet custard, and crunchy sugar topping is really fantastic and while it takes a lot of time to make it’s actually quite easy to do.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the sweet potatoes you’re using and pat dry. Then, poke holes around the potato so it doesn’t burst in the oven.

Step 2

2. Heat oven to 425f/220c/Gas 6 and place sweet potatoes in a pan or in foil. Bake for 40-50 minutes or until soft.

Step 3

3. Add the milk, sugar, egg yolk, corn starch, salt, and nutmeg to the pan and mix well.

Step 4

4. Cook on low heat and continuously stir until thick enough to coat the back of a spoon.

Step 5

5. Transfer custard into a bowl and cover in cling film. Cool on the counter and then chill in the fridge.

Step 6

6. After taking the sweet potatoes out of the oven allow to cool until you can handle them.

Step 7

7. Use a knife to cut a line down the top of the potato and use a fork to gently mash the inside, leaving space for the custard.

Step 8

8. Fill sweet potatoes with the chilled custard and top with fine sugar and brulee, you may need a couple of layers of sugar.

Step 9

9. Enjoy!

Step 10

You can use heavy cream instead of milk and only 1tsp of corn starch for a creamier custard.

Step 11

If you don’t have a torch you can use the broil function on your oven to brulee the tops.