- creamy & caramelized -
This sweet potato crème brûlée is creamy, full of cinnamon and sweet potato flavor, and has a crunchy caramelized sugar topping. And you can even have the crème brûlée inside of sweet potatoes for a completely edible treat!
– Perfectly caramelized and crunchy – Super easy to put together – Smooth and ultra creamy
Baking the sweet potatoes: Place sweet potatoes on a baking sheet and poke holes with a fork into the top. Bake in for 45-55 minutes. Wait until cool.
Press down on top of each sweet potato to slightly flatten the top. Cut off and remove top piece of skin. Scoop out most of the sweet potato flesh. Measure out ½ cup of sweet potato from the excess and blend into a puree. Set aside.
Combine egg yolks, sugar, and sweet potato puree in a measuring cup. Stir together until smooth.
Add salt, cinnamon, vanilla extract, whipping cream, and milk. Stir to combine.
Pour the crème brûlée mixture into the hollowed out sweet potatoes.
Bake for 20-25 minutes. Depending on the size of the sweet potato, this may take more or less time. Let cool completely and refrigerate until set.
Assembly: Sprinkle one teaspoons of granulated sugar on top of crème brûlée and spread to cover liberally.
With a kitchen torch, melt and burn the top of the crème brûlées. Let the sugar set and serve immediately!
This crème brûlée is so easy to make and comes together in 5 minutes! Quick and tasty treat for fall and Thanksgiving.
swipe UP for the full recipe with all the tips!