RecipeSweet Potato Crème Brûlée
- Calories: 180
- Protein: 4 g
- Total Fat: 4.5 g
- Unsaturated Fat: 3 g
- Saturated Fat: 1.5 g
- Cholesterol: 185 mg
- Total Carbohydrate: 29 g
- Dietary Fiber: 4 g
- Total Sugar: 16 g
- Natural Sugar: 4 g
- Added Sugar: 12 g
- Sodium: 70 mg
Prepare to experience pure indulgence with this Sweet Potato Crème Brûlée, where a caramelized crackable topping gives way to a luxurious, custard-like filling infused with the subtle sweet taste of roasted sweet potato. Is your mouth watering yet?! This decadent dessert boasts a creamy center that’s delicious on its own, but it’s the finishing sprinkle of coconut sugar on top that truly elevates the eating experience. As the sugar caramelizes under the broiler, it crystalizes to form a snappy crust that crackles with each spoonful, adding an irresistible contrast of textures and a burst of sweet, delish flavor. It’s a unique way to reap the health perks of our favorite orange spud!
- Prep time
- Total Time
- • 1 medium sweet potato
- • 2 large egg yolks
- • 2 tablespoons + 2 teaspoons coconut sugar, divided
- • 1 heaping tablespoon vanilla yogurt
- • Pinch of coarse salt
* You may swap the coconut sugar for maple syrup or honey, but note that this will change the caramelization effect on top. Honey and maple syrup will not crystallize and brown as well as the coconut sugar does.
Preheat the oven to 425.
Prepare one medium sweet potato by washing and poking a few holes in the skin with a fork or knife (this will allow air to escape while baking). Place on a baking sheet and roast in the oven for 40 to 60 minutes until very soft to touch. Alternatively, you can wrap in a damp paper towel and microwave for 2 ½ to 3 minutes on each side (for a total of 5 to 6 minutes) until fork tender.
While potato is baking, prepare the cream mixture: In a small bowl, combine the egg yolks and 2 tablespoons sugar until blended. Add one heaping tablespoon of yogurt and mix.
Remove the potato from the oven and let cool for 5 minutes. Then, cut potato in half lengthwise and using a spoon, scoop out ¾ flesh on each side, maintaining the two halves as “boats”. NOTE: you will only use the flesh from one half in your cream sauce mixture. So be sure to keep them separated when scooping out. You can enjoy the leftover flesh on its own, it’s delicious! 😉
Add half of the sweet potato flesh into your cream mixture and mash until it’s smooth as possible. This will take a few minutes; do your best to break down the chunks of sweet potato. It’s okay if you’re left with small pieces here and there.
Gently pour the cream mixture evenly between the two halves. Place back in the oven for ~15 minutes until the middles are slightly firm (it’s okay to have some jiggle).
Remove from the oven, sprinkle 1 tsp of coconut sugar on each of the halves, and place back in the oven on broil for ~2 mins to caramelize the sugar (*Watch carefully starting at the one minute mark, so the tops don’t burn. It can happen very quickly!)
Remove when the top layer is beautifully browned and crystallized. Sprinkle a small dash of coarse kosher salt over the tops and enjoy!
