Description
Indulge in the delightful experience of Velvety Roasted Sweet Potato Crème Brûlée, a unique dessert that transforms sweet potatoes into a luxurious treat. With its creamy texture and a perfectly caramelized sugar crust, this dish is sure to impress your guests and elevate any occasion. Perfect for gatherings or a cozy night in, this elegant twist on a classic French dessert will have everyone asking for seconds.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), halved
- 1 cup heavy cream (240ml)
- 1/3 cup granulated sugar (67g) + extra for topping
- 4 large egg yolks
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- A pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place halved sweet potatoes cut-side down. Roast for about 45 minutes until tender.
- In a saucepan over medium heat, combine heavy cream, sugar, vanilla extract, cinnamon, and salt until steaming but not boiling. Stir gently to dissolve sugar.
- In a mixing bowl, whisk egg yolks. Gradually add warm cream mixture while whisking continuously to avoid cooking the eggs.
- Strain mixture through a fine mesh sieve into another bowl for a smooth consistency.
- Divide the mixture among ramekins placed in a baking dish filled with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes until just set.
- Cool in the fridge for at least two hours or overnight. Before serving, sprinkle an even layer of granulated sugar on top and caramelize using a kitchen torch or broiler.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 250
- Sugar: 20g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 210mg