I made this Sweet Potato Brulee for Thanksgiving and it was amazing, garnering accolades from everyone who tried it. I made a huge portion because we had 40 people for dinner. This really is so easy to make, although it takes about 3 1/2 hours total. Just plan your time and you’ll make a splash with this side dish at Christmas dinner. Also, you can use sweet potatoes or yams. I used red yams because they’re a little sweeter than the sweet potatoes and have that color everyone thinks of for the holidays.
Sweet Potato Brulee
Yield: 8-10 side-dish servings
Active time: 20 minutes
Inactive time: 3 1/2 hours (including cooling)
Special tool: Blowtorch
2 lb sweet potatoes or yams (2 or 3 large)
7 large egg yolks
3 TBS packed light brown sugar
1 tsp fresh lemon juice
1/2 tsp nutmeg
1/2 tsp salt
3 cups whole milk
7 or so TBS super fine sugar
1. Put oven rack in the middle position and preheat the oven to 400 degrees.
2. Pierce potatoes all over with a fork. Bake in a foil-lined shallow baking dish until tender, about 1 hour. Remove from oven and reduce oven temperature to 300 degrees.
3. When sweet potatoes are cool enough to handle, peel them. Cut into chunks and puree in a food processor until smooth.
4. Whisk together yolks, brown sugar, lemon juice, nutmeg, and salt in a large bowl until sugar is dissolved. Whisk in sweet potato puree until combined, then gently stir in milk until combined. Pour mixture into a shallow 2 1/2-qt baking dish (like a 12-inch quiche dish) and bake until custard is just set, about one hour. Cool in dish on a rack (custard will continue to set as it cools).
5. Just before serving, sprinkle the sugar evenly over the entire surface. Move a blowtorch flame evenly back and forth over the sugar until it carmelizes, about 3 minutes. Let stand until topping hardens, about 3 to 5 minutes.