SWEET POTATO CREME BRULEE

Type: Prep Recipe

Yield: 12.0 ea

Quantity and Unit Ingredient or Recipe Prep Notes

6.0 lbs POTATO - YAM - JUMBO roasted and mashed

12.0 ea WHOLE EGGS yolks only

5.0 oz SUGAR, WHITE CANE GRANULATED

2.0 g SALT, KOSHER

5.0 g SPICE - CINNAMON GROUND

4.0 g PASTE, VANILLA BEAN
4.0 cup CREAM, WHIPPING HEAVY 36% BUTTERFAT

Method
1. Preheat the oven to 375°F (190°C). Line a large baking pan with parchment paper and place sweet potatoes
onto the pan. Take a fork and poke holes into the top of each sweet potato. Place into the oven and bake for
45-55 minutes, until soft if poked with a fork. Set aside until cool enough to handle. Puree flesh.
2. In a large bowl, combine egg yolks, sugar, and sweet potato puree. Stir together until smooth.
3. Add salt, cinnamon, vanilla extract, and cream. Stir to combine.
4. Strain mixture. Pour the crème brûlée mixture into ramekins.

5. Bake at 300°F (170°C) for 30-45 minutes, until the crème brûlée is set on edges and still wiggly in the center.
Let cool completely and refrigerate until set - 2 to 4 hours or overnight.