Sweet Potato Crème Brûlée
Sweet potato pie meets crème brûlée in this cozy twist on two classic desserts! Made with roasted sweet potatoes, brown sugar, warm nutmeg, and rich butter, this dessert has all the comforting flavors of traditional sweet potato pie without the crust. Finished with a thin layer of caramelized sugar, every bite delivers a satisfying crack followed by a smooth, creamy sweet potato filling.
Equipment
- 7x9-inch deep baking dish
- Butane Torch
- Blender or Potato Masher
Ingredients
- 1 medium-to-large sweet potato roasted and mashed
- ¾ cup white granulated sugar
- ½ cup brown sugar
- 1 tablespoon vanilla bean paste
- 2 large eggs
- ¼ cup heavy whipping cream
- ¾ teaspoon ground nutmeg
- ½ stick ¼ cup salted butter, melted
Instructions
Roast the Sweet Potato
- Preheat your oven to 400°F. Wash and dry the sweet potato, then pierce it several times with a fork.
- Place the sweet potato on a parchment-lined baking sheet and roast for approximately 45–60 minutes, or until completely tender and easily pierced with a fork.
- Remove from the oven and allow it to cool enough to handle. Peel away the skin and mash the sweet potato until smooth.
Prepare the Sweet Potato Filling
- Reduce the oven temperature to 375°F.
- In a large mixing bowl, combine the mashed sweet potato, white granulated sugar, and brown sugar. Mix until smooth and well incorporated.
- Add the vanilla bean paste, eggs, heavy cream, ground nutmeg, and melted salted butter.
- Mix until the filling is smooth, creamy, and fully combined. For an extra-smooth texture, use an immersion blender or food processor to eliminate any remaining sweet potato fibers.
- Pour the mixture into a lightly greased baking dish, spreading it evenly across the surface.
Bake the Filling
- Bake at 375°F for approximately 35 minutes, or until the edges are set and the center has only a slight jiggle. Baking time may vary depending on the size and depth of your dish.
- Remove from the oven and allow the dessert to cool completely. Refrigerate until chilled and fully set before adding the sugar topping.
Create the Brûléed Sugar Topping
- Once the filling has cooled and set, sprinkle a thin, even layer of white granulated sugar over the surface.
- Using a kitchen torch, carefully caramelize the sugar until it melts, bubbles, and develops a beautiful golden-amber crust.
- Allow the caramelized sugar to harden for 1–2 minutes before serving.
- Crack through the crisp sugar topping with a spoon and enjoy!
Notes
- Roast instead of boiling* Roasting the sweet potato helps concentrate its natural sweetness and prevents excess moisture from watering down the filling.
- Blend for a smoother texture. Sweet potatoes can be fibrous, so blending the filling creates a smoother, more luxurious consistency.
- Let it set completely. Cooling and chilling the baked filling helps it firm up before the brûlée topping is added.
- Use a thin layer of sugar. Too much sugar can create a thick, difficult-to-crack crust. A light, even coating gives you that signature crème brûlée crack.
- Torch just before serving. For the crispiest caramelized topping, wait until you're ready to serve before brûléeing the sugar.
- Storage: Cover and refrigerate the sweet potato filling for up to 3–4 days. For best results, add and torch the sugar topping immediately before serving.
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