Sweet Potato Crème Brûlée

  

Sweet potato adds a twist to luscious cream and egg custard with a burnt sugar crust in this twist on a classic French dessert. Serve after a meal or on special occasions.

 

1 large sweet potato, baked, peeled and mashed (1 1/4 cups)

¼ cup packed light brown sugar

1 tablespoon fresh lemon juice

2 cups whipping cream

¾ cup granulated sugar

7 egg yolks, slightly beaten

3 teaspoons vanilla

1/3 cup packed light brown sugar

 

Preheat the oven to 325°F. Grease a 10-inch quiche dish. In a medium mixing bowl, combine the mashed sweet potatoes, a quarter-cup of brown sugar, and the lemon juice. Fill a quiche dish halfway with the mixture. In a 2-quart saucepan, combine whipping cream, granulated sugar, egg yolks, and vanilla extract. Cook for about 15 minutes, stirring frequently, over medium-low heat, until hot (do not boil). Pour on top of the sweet potato mixture. Place the dish in the shallow pan. Preheat the oven to 350°F. Fill the pan three-quarters of an inch deep with boiling water. Bake for a full hour or until a knife inserted into the center comes out nearly clean. Remove the dish from the water with care. Allow to cool on a cooling rack. Refrigerate for at least 8 hours, covered. Set the oven to broil.  Sprinkle a third of a cup of brown sugar over the custard and place in a 15x10x1-inch baking dish. Broil for three to five minutes, or until sugar is melted, with the top four to six inches away from the heat. Allow to stand for five minutes before serving.