Sweet Potato Crème Brûlée (Easy & Healthy)
A classic dessert with a nourishing upgrade— this sweet potato custard is smooth, cozy, and finished with a crackly caramelized topping.
Ingredients
- 1 medium sweet potato
- 2 large egg yolks
- 2 tablespoons + 2 teaspoons coconut sugar, divided
- 1 heaping tablespoon vanilla yogurt
- Pinch coarse salt
Instructions
- Preheat the oven to 425℉.
- Prepare 1 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 1 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 2 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 ½ 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 2 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 ~3 mins to caramelize the sugar (watching carefully so the tops don’t burn!)
- Remove when the top layer is beautifully browned and crystallized. Sprinkle a small dash of salt (kosher or sea salt) over the tops and enjoy!
Notes
*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.
Nutrition Information per serving
Serving Size: 0.5 sweet potatoCalories: 180Carbohydrates: 29gProtein: 4gTotal Fat: 4.5g— Unsaturated Fat: 3g— Saturated Fat: 1.5gCholesterol: 185mgSodium: 70mgPotassium: 322mgFiber: 4gTotal Sugar: 16g— Natural Sugar: 4g— Added Sugar: 12gVitamin A: 9482IU
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.