This sweet potato creme brulee is a fun and seasonal twist on the classic French dessert. Instead of baking the custard in ramekins, this recipe uses the hollowed-out sweet potato skins as edible, rustic bowls.
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With about an hour of active prep and baking, followed by a few hours of chilling, this is a great make-ahead dessert. The result is a creamy, spiced custard with the signature crackly sugar top that makes creme brulee so special.
Why You'll Love This Recipe
- Baking the sweet potatoes until very soft makes it easy to scoop out the flesh and create sturdy shells for the custard
- Using both heavy cream and whole milk gives the custard a rich texture that is creamy but not overly heavy
- Chilling the custard completely is essential
- A cold, firm custard provides the perfect contrast to the warm, freshly torched sugar topping
Essential Ingredients
- Sweet Potatoes: Choose medium-sized potatoes that are uniform in shape. This helps them cook evenly and makes for consistent serving sizes.
- Heavy Cream: Full-fat heavy cream is necessary for the custard to set properly and achieve its rich consistency.
- Egg Yolks: Using only the yolks contributes to a smoother, creamier custard than using whole eggs. Save the whites for meringues or an omelet.
- Cinnamon: Ground cinnamon adds a warm spice that pairs well with sweet potato. You could also add a pinch of nutmeg or allspice.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Roast and Hollow the Potatoes: First, you’ll bake the sweet potatoes until they are completely tender. Once they’re cool enough to touch, you will slice off the tops and scoop out the insides, creating natural bowls from the skins.
Mix the Custard Filling: Next, you’ll make the custard. Whisk together egg yolks and sugar, then mix in a portion of the mashed sweet potato, along with cream, milk, and spices, until you have a smooth liquid base.
Bake and Chill: Pour the custard into the potato shells and bake until the edges are just set. The most important part is to let them cool and then chill in the refrigerator for at least two hours so the custard can firm up completely.
Torch and Serve: Right before you’re ready to eat, sprinkle sugar over the chilled custards. Use a kitchen torch to melt and caramelize the sugar into a hard, glassy layer.
You Must Know
- Egg Safety: For safety, custards made with eggs should reach an internal temperature of 160°F (71°C)
- Use an instant-read thermometer to check for doneness if you are unsure
- Kitchen Torch: A kitchen torch provides the best results for a classic, crackly top
- If you don’t have one, you can use your oven’s broiler, but watch it very closely to prevent the sugar from burning and the potato skins from catching fire
- Make Ahead: The creme brulees can be baked and chilled up to 2 days in advance
- Keep them covered in the refrigerator and add the sugar topping just before serving
- Ramekin Option: If you have leftover custard, you can bake it in ramekins
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides
- Bake at 325°F (165°C) for 18-22 minutes
Serving Ideas
This dessert is a complete treat on its own and doesn’t require any accompaniments.
Storing & Reheating
Store un-torched creme brulees covered in the refrigerator for up to 2 days. Once the sugar topping is torched, it’s best to serve immediately as the crust will soften over time. We do not recommend freezing this dish.
FAQ
Can I make this in ramekins instead of potato skins?
Yes, absolutely. Pour the custard into 4-6 ounce ramekins and bake them in a water bath (a larger pan filled with hot water) for 18-22 minutes at 325°F (165°C).
What if I don’t have a kitchen torch?
You can use your oven’s broiler. Place the chilled creme brulees on a baking sheet and broil on high, watching them constantly, for 1-2 minutes until the sugar is melted and browned. Be very careful as sugar can burn quickly.
Why is my custard runny?
The custard may be runny if it was underbaked or if it wasn’t chilled for long enough. Be sure to bake until the edges are set and the center is just slightly wobbly, and then chill for at least 2 hours, or until completely firm.
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📖 Recipe Card
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Sweet Potato Creme Brulee
- Total Time: 205 minutes
- Yield: 6 creme brulees 1x
Description
A rich custard baked inside sweet potato shells with a classic caramelized sugar topping.
Ingredients
- 6 medium sweet potatoes (about 8 oz / 225g each)
- 6 large egg yolks
- 1/3 cup (67g) granulated sugar, plus 2-3 tablespoons for topping
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Wash the sweet potatoes and pierce each one several times with a fork. Place them on a baking sheet and bake for 45 to 55 minutes, or until they are very soft when pierced. Let them cool until you can handle them safely.
- Reduce the oven temperature to 325°F (165°C). Carefully slice off the top third of each sweet potato lengthwise. Scoop out the flesh, leaving a 1/2-inch (1.25 cm) border to create a bowl. Set the hollowed-out skins back on the baking sheet.
- Mash the scooped-out sweet potato flesh. You will need 1/2 cup (120g) of the mashed puree for the custard; save the rest for another use. In a large bowl or pitcher, whisk the egg yolks and 1/3 cup (67g) of sugar until smooth.
- Whisk the 1/2 cup of sweet potato puree, heavy cream, milk, vanilla, cinnamon, and salt into the egg yolk mixture until everything is well combined and smooth.
- Carefully pour the custard mixture into the sweet potato shells, filling them almost to the top. Bake for 20 to 25 minutes. The custard is done when the edges are set but the center still has a slight jiggle. For safety, the custard should reach an internal temperature of 160°F (71°C).
- Let the creme brulees cool to room temperature on the counter. Then, transfer them to the refrigerator to chill for at least 2 hours, or up to overnight, until the custard is firm.
- Just before serving, sprinkle about 1 to 2 teaspoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to melt the sugar until it becomes a golden-brown, hardened crust. Let it sit for a minute to harden completely before serving.
Notes
- Egg Safety: For safety, custards made with eggs should reach an internal temperature of 160°F (71°C). Use an instant-read thermometer to check for doneness if you are unsure.
- Kitchen Torch: A kitchen torch provides the best results for a classic, crackly top. If you don’t have one, you can use your oven’s broiler, but watch it very closely to prevent the sugar from burning and the potato skins from catching fire.
- Make Ahead: The creme brulees can be baked and chilled up to 2 days in advance. Keep them covered in the refrigerator and add the sugar topping just before serving.
- Ramekin Option: If you have leftover custard, you can bake it in ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides. Bake at 325°F (165°C) for 18-22 minutes.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
