Taking inspiration from Japanese cuisine, this delicious sweet potato crème brûlée transforms a humble ingredient into an extraordinary dessert, making it the perfect treat for elegant dinner parties or cozy family dinners.
It was a quiet evening when my family and I decided to try this small Japanese restaurant tucked away in the corner of a bustling street. Among the beautifully crafted sashimi, tempura, and miso-glazed dishes, one dessert stole the spotlight: a sweet potato creme brulee.
It arrived at our table with an air of simplicity, with its caramelized crust gleaming under the warm lights. One bite, and I was hooked. The rich, earthy sweetness of sweet potato blended perfectly with the creamy custard, creating a dessert that felt both nostalgic and fresh.
Sweet potatoes were a staple of my childhood in Israel, showing up roasted on chilly evenings, mashed into casseroles for big family dinners, or simply steamed as a quick snack.
They were dependable and versatile but never really the star of the show. That is, until I tried it that night. The sweet potato creme brulee turned this humble ingredient into something extraordinary, transforming its rustic charm into this exquisite treat.
Recreating a Comforting Classic
Back home, I couldn’t stop thinking about it. Determined to recreate the dessert, I spent a Sunday afternoon experimenting in the kitchen. The task felt less like cooking and more like a journey back to that small Japanese izakaya. It was a time to slow down, savor each step, and recreate something that had left such an impression on me.
While the original restaurant we tried it at used Japanese sweet potatoes, which are a little less sweet, I wanted to use regular North American sweet potatoes and lower the sugar quantity in the filling. This makes this dessert easier to recreate under regular family conditions in an American or Canadian household.
These sweet potato creme brulees make a dessert that’s both comforting and refined. The sweet potato’s earthy sweetness is the dominant flavor, complemented by the creamy, decadent custard and the delicate crunch of caramelized sugar.
It’s gluten-free and creamy, perfect for a cozy dinner party, a holiday gathering, or simply a weeknight indulgence when you want to treat yourself. This creme brulee makes for a perfect Easter dessert!
When I served it to my family, the room filled with love and gratitude. The gentle hum of conversation mixed with laughter as we passed the dessert around, each of us savoring the joy of cracking into the caramelized crust.
The tender, sweet aroma of the potatoes mingled with the warmth of their laughter, and for a moment, the world outside our dining table disappeared.
It felt like a shared celebration, where every bite brought us closer, the flavors mingling with the love that filled the room. It was more than just a dessert – it was a love letter to the ingredients that shape Japanese cuisine and a celebration of the people who make every meal feel like home.
Ingredients
- Sweet potatoes – provide the foundation of the dish, offering a creamy base and natural sweetness. I used regular North American sweet potatoes, which are orange inside and out and fairly sweet in flavor. To be authentic, you're welcome to use Japanese or even African sweet potatoes, which are reddish on the outside and have a white flesh.
- Heavy Cream - adds richness and smoothness to the custard.
- Vanilla Bean - provides a subtle, sweet aroma to the custard (I split and scraped mine for a richer, more natural vanilla flavor, but the extract works great too).
- Egg Yolks - key for creating the custard’s velvety texture.
- Sugar - sweetens the custard and provides the crispy sugar shell crust, any sugar works well but brown sugar is a great option.
- Pinch of Salt - helps balance the flavors and elevates the dish’s sweetness.
See the recipe card for exact quantities.
Instructions to make this sweet potato crème brûlée
If you're looking to elevate your dessert game, this sweet potato creme brûlée offers a warm, comforting twist on the classic. With its perfect balance of earthy sweetness and velvety custard, this recipe is both indulgent and surprisingly simple to make. Here’s how to make it:
Preheat the Oven
Preheat the oven to 400°F (200°C). This will help cook the sweet potatoes thoroughly so they are soft and tender for scooping.
Roast the Sweet Potatoes
Line a baking sheet with parchment paper or foil, then place the sweet potatoes on it. Bake for about 45 minutes, or until they are fork-tender. Once done, carefully remove from the oven and allow it to cool slightly before handling.
Turn Down the Heat
Once the potatoes are done, reduce the oven temperature to 300°F (150°C). This is the perfect temperature for baking the custard without overcooking.
Scoop the Potatoes
Cut the sweet potatoes in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving a ¼ inch shell behind — this is really important. If you take out too much, you will be left with a sweet potato shell that rips and fails to hold the filling. You can save the scooped-out flesh for other recipes like my sweet potato casserole.
Infuse the Cream
In a saucepan, heat the heavy cream with a split and scraped vanilla bean over medium heat. Once it begins to simmer, remove it from the heat and discard the vanilla bean. This process releases the rich vanilla flavor into the cream.
Make the Custard
In a mixing bowl, stir together the egg yolks, sugar, and a pinch of salt. Slowly add the warm cream mixture, stirring constantly to prevent curdling. This creates a smooth custard base.
Fill the Potatoes
Carefully pour the prepared custard into the potato shells. Make sure to fill them nearly to the rim. Try not to overfill, as the custard needs space to cook evenly.
Bake the Custard
Place the filled potato shells into a baking dish and pour hot water into the dish, halfway up the sides of the potatoes. This water bath will help the custard cook evenly and prevent curdling.
Place the baking dish in the preheated oven and bake for 30-35 minutes. The custard should be set around the edges but should slightly jiggle in the center. This ensures a creamy, silky texture once it cools.
Chill to Set
Allow the custards to cool to room temperature, then refrigerate them for at least 2 hours. Chilling helps the custard firm up and gives it that perfect consistency.
Caramelize the Sugar
Before serving, sprinkle an even layer of sugar over the tops of each custard. Keep a close eye as you use a kitchen torch or broiler to caramelize the sugar until it forms a golden, crackling crust.
Serve
Serve this creamy sweet potato custard as a standout dessert for special occasions or simply to elevate a weeknight dinner. For a cozy treat, enjoy it on its own as a comforting end to a meal. This creamy dessert with its crispy candied sugar top will definitely make it a standout dessert on any table.
Storage
After allowing the Sweet Potato Crème Brûlée to cool to room temperature, place it in an airtight container and refrigerate. It will last for up to 4 days, keeping its creamy texture and rich flavor. Just make sure to seal the container tightly to prevent any odors from affecting the custard.
Unfortunately, this dessert doesn't freeze well. The freezing process can change the consistency of the custard and can cause the candied sugar topping to lose its crisp texture. So I suggest sticking to refrigerating for the best results.
Top Tips
Pick the best sweet potatoes - I used regular North American sweet potatoes here. If you want the dessert to be more authentic, use dense, sweet varieties like Japanese sweet potatoes to create a more flavorful custard.
Mix slowly! - Gradually combine the warm cream with the egg yolks, whisking constantly to prevent it from curdling. Patience is key for that silky, smooth custard. Pour the cream in small batches to ensure the mixture stays smooth.
Serving Recommendations and Accompanying Dishes
Sweet Potato Crème Brûlée pairs beautifully with savory dishes that offer a balance of flavors. For a light, fresh contrast, try serving it alongside Teriyaki Glazed Salmon Risotto. The creamy mushroom risotto with peas complements the richness of the crème brûlée, while the sweet, savory salmon provides an indulgent yet healthy touch. This pairing makes for a balanced, vibrant meal that’s perfect for a special occasion or a cozy dinner.
Another great option is Sheet Pan Paprika Chicken and Veggies. The smoky, savory flavors of the paprika chicken and roasted root vegetables offer a satisfying contrast to the sweet and creamy dessert. The rosemary-infused veggies add a fragrant earthiness that pairs well with the richness of the crème brûlée, making this pairing both hearty and comforting.
I’ve discovered that these chosen dishes complement the sweet potato’s earthy flavor and the crème brûlée’s creamy, glazed richness.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Sweet Potato Creme Brûlée
Ingredients
- 2 medium sweet potatoes
- 1 cup heavy cream
- 1 vanilla bean split and scraped
- 3 egg yolks
- ⅛ cup sugar plus extra for brûlée
- pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). This will help cook the sweet potatoes thoroughly so they are soft and tender for scooping.
- Line a baking sheet with parchment paper or foil, then place the sweet potatoes on it. Bake for about 45 minutes, or until they are fork-tender. Once done, carefully remove from the oven and allow it to cool slightly before handling.
- Once the potatoes are done, reduce the oven temperature to 300°F (150°C). This is the perfect temperature for baking the custard without overcooking.
- Cut the sweet potatoes in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving a ¼-inch shell behind. You can save the scooped-out flesh for other recipes like sweet potato casseroles.
- In a saucepan, heat the heavy cream with a split and scraped vanilla bean over medium heat. Once it begins to simmer, remove it from the heat and discard the vanilla bean. This process releases the rich vanilla flavor into the cream.
- In a mixing bowl, stir together the egg yolks, sugar, and a pinch of salt. Slowly add the warm cream mixture, stirring constantly to prevent curdling. This creates a smooth custard base.
- Carefully pour the prepared custard into the potato shells. Make sure to fill them nearly to the rim. Try not to overfill, as the custard needs space to cook evenly.
- Place the filled potato shells into a baking dish and pour hot water into the dish, halfway up the sides of the potatoes. This water bath will help the custard cook evenly and prevent curdling.
- Place the baking dish in the preheated oven and bake for 30-35 minutes. The custard should be set around the edges but should slightly jiggle in the center. This ensures a creamy, silky texture once it cools.
- Allow the custards to cool to room temperature, then refrigerate them for at least 2 hours. Chilling helps the custard firm up and gives it the perfect consistency.
- Before serving, sprinkle an even layer of sugar over the tops of each custard. Keep a close eye as you use a kitchen torch or broiler to caramelize the sugar until it forms a golden, crackling crust.
- Serve this creamy sweet potato custard as a standout dessert for special occasions or simply to elevate a weeknight dinner. For a cozy treat, enjoy it on its own as a comforting end to a meal.
Nutrition
Maram says
I am so excited to try this recipe ..
its beautifully written ❤️
kseniaprints says
Thank you so much! Let me know how you like it.