Sweet Potato Creme Brûlée

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Two roasted sweet potato halves rest on a round white plate, with a gold-colored fork gently inserted into one half. The sweet potatoes have a charred, caramelized surface reminiscent of creme brûlée. A brown cloth is partially visible in the background, adding warmth to the scene.

Treat yourself to the rich sweetness of this sweet potato crème brûlée — a creamy custard, finished with a caramelized sugar top.

Course Dessert, dessert / snack, Snack

Cuisine American, Japanese

Keyword baking, dessert, eggs, potatoes, sweet potatoes

Prep Time 45

Cook Time 1 35

Total Time 2 20

Servings servings

Calories 740kcal

Author Ksenia Prints

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.

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