Sweet Potato Creme Brulee (gf) Recipe

Time1h

Serves4

Indulge in our gluten-free Sweet Potato Crème Brûlée, featuring a creamy, rich sweet potato base topped with a perfectly caramelized sugar crust.

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Ingredients

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1
Prepare the Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in a pot of water until tender, about 15-20 minutes. Drain and mash until smooth.
2
Mix the Custard
In a mixing bowl, combine the mashed sweet potatoes, heavy cream, granulated sugar, egg yolks, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and well combined.
3
Bake the Custard
Preheat the oven to 325°F (163°C). Pour the custard 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 about 30-35 minutes, or until the custard is set but still slightly wobbly.
4
Chill
Remove the ramekins from the water bath and allow to cool to room temperature. Refrigerate for at least 2 hours, or until completely chilled.
5
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each chilled custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. If you don't have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to prevent burning.
6
Serve
Allow the creme brulee to sit for a minute before serving. Enjoy your Sweet Potato Creme Brulee!