Sweet potato creme brulee –Indulge in a unique twist on a classic dish with our delightful Creme Brulee Stuffed Sweet Potatoes. This recipe combines the rich, creamy flavors of creme brulee with the comforting sweetness of baked sweet potatoes, creating a delightful dessert that is sure to impress. Perfect for gatherings or a cozy evening at home, let’s dive into this delectable recipe.
Creme Brulee Stuffed Sweet Potatoes
Prepare to savor the blend of flavors and textures in this exquisite dish. The smooth, caramelized topping paired with the soft, naturally sweet sweet potatoes is a match made in culinary heaven.
Ingredients
- 4 medium sweet potatoes
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Pinch of salt
- Extra sugar for caramelizing
Instructions
- Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- While the sweet potatoes are baking, prepare the creme brulee filling. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.
- In a separate bowl, whisk together the egg yolks, cornstarch, vanilla extract, and salt until smooth. Once the milk mixture is warm, gradually pour it into the egg yolk mixture while whisking continuously to temper the yolks.
- Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove the saucepan from heat and set aside to cool slightly.
- Once the sweet potatoes are finished baking, allow them to cool for a few minutes before slicing them in half lengthwise. Scoop out a portion of the flesh, creating a well for the creme brulee filling.
- Mix the sweet potato flesh with the cooled custard until smooth. Spoon the mixture back into the sweet potato halves.
- Chill the stuffed sweet potatoes in the refrigerator for at least 2 hours, preferably longer for the best flavor.
- Before serving, sprinkle an even layer of granulated sugar over the top of each stuffed sweet potato and caramelize the sugar using a kitchen torch until golden brown. If you don’t have a torch, you can place them under a broiler, but keep a close eye on them to prevent burning.
- Serve warm and enjoy the delightful contrast between the creamy filling and the sweet potato.
Experience the indulgent delight of these Creme Brulee Stuffed Sweet Potatoes, a splendid addition to your culinary repertoire. Whether served as a unique dessert at your next gathering or a special treat for yourself, this recipe will not disappoint.