Sweet potato crème brûlée

29 June 2017 by
First published: 7 July 2017

Not a combination we’re used to seeing on the menu, this sweet potato crème brûlée is a real eye-opener.

Sweet potato? In a dessert? Yup, we hear you. (There’s a bit of red pepper in there, too!) Though it maybe sweet by name, whipping it up into an impressive dessert is an unusual choice for something more akin to your bog standard potato than a fancy French sweet. But, this awesome recipe leaves us in no doubt that sweet potato is one of the most versatile ingredients out there – serve this up at your next dinner party to really wow health-conscious guests.

Preparation time: 90 minutes

Ingredients (serves 4)

100g American sweet potato puree (1 sweet potato, baked, peeled, and pureed)

250ml double cream

70g cane sugar, plus extra for the topping

Quarter of a red pepper, seeds removed

1 vanilla pod, cut lengthways, seeds removed

6 egg yolks

Zest of 1 lemon


Preheat the oven to 160°C. Place the four ramekins into a bain marie.

Heat the cream, sugar, red pepper and vanilla seeds and leave to simmer briefly without letting the mixture boil. Sieve so you are left with just liquid.

Lightly beat the egg yolks in a bowl with a whisk and add a little of the warm cream mixture, continuously stirring. Add the lemon zest, then add the remaining cream mixture a little at a time. Add the sweet potato purée and mix thoroughly.

Fill the ramekins with the mixture and place the bain marie in the oven for around 50 minutes, until the mixture is entirely solid. Leave to cool, then place in the fridge to set.

When ready to serve sprinkle with a light layer of cane sugar, then caramelise using a blowtorch. Serve immediately for a creamy crème brûlée with a truly cracking topping.

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