Sweet Potato Crème Brulee

Sweet Potato Crème Brulee
A French dessert with a Southern twist 

2 med. Or 1 large sweet potato, baked, skinned and mashed
¼ cup brown sugar, firmly packed
1 Tbsp fresh lemon juice
1 qrt whipping cream
1 cup sugar
8 eggs yolks
1 Tbsp vanilla
1/3 cup brown sugar, firmly packed
Chopped toasted pecans, garnish, optional

Mix together mashed sweet potatoes, ¼ cup brown sugar and lemon juice; spoon potato mixture into a buttered 10 inch quiche dish to form a ¼ inch thick layer.

Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly until hot, about 5 minutes.

Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch. 

Bake at 325 degrees F. for 60 minutes or until a knife inserted in center comes out almost clean. Remove from water. Cool on wire rack. Cover and chill at least 8 hours. 

Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 ½ inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish if desired. Serves 8 to 10

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks