Peel and chop the sweet potatoes into small cubes. Boil them in water until tender, about 15-20 minutes. Drain and let cool slightly.

Prepare the Sweet Potatoes

In a blender, combine the boiled sweet potatoes, heavy cream, granulated sugar, egg yolks, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

Make the Custard Base

Preheat the oven to 325°F (160°C). Pour the sweet potato mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until set.

Bake the Custard

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Chill the Custard

Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crisp. Let sit for a minute before serving.

Caramelize the Sugar

Sweet Potatoes

Heavy Cream

Granulated Sugar

Egg Yolks

Vanilla Extract

Salt

Brown Sugar

Sweet Potato Creme Brulee

Make Sweet Potato Creme Brulee Recipe in just 1h 30m. (Upcharge w/ entree)

Sweet Potato Creme Brulee Recipe

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