Sweet potato caramel

This sweet potato brûlée flips a Japanese root veggie into a fun dessert you just don't see every day. The natural sweetness in these potatoes plays perfectly with creamy custard and that awesome crunchy sugar crust on top.

I whip this up whenever I want to surprise folks with something totally out of left field. The first time I made it for a dinner party, everyone was begging for the details before they headed out the door.

Key Ingredients

• 7 medium Japanese sweet potatoes: naturally sweeter and a bit firmer than regular kinds
• Custard mix:
• ⅔ cup sugar: adds just enough sweetness but keeps the potato flavor in the spotlight
• 3 omega 3 egg yolks: makes it extra smooth and gives a bright yellow color
• ¼ cup cornstarch: thickens the custard without turning it heavy
• ¼ teaspoon salt: rounds out every other flavor
• 3 cups milk: whole milk makes it extra creamy
• 2 tablespoons unsalted butter: gives the custard that extra silky touch
• 1 teaspoon vanilla extract: goes perfectly with sweet potatoes' flavor
• To finish:
• ¼ cup sugar: that's for that classic caramelized topping

Step-by-Step Directions

Caramelizing:

Sprinkle about a teaspoon of white sugar over each filled sweet potato. Torch them with a kitchen torch until the sugar bubbles up and turns deep amber. Let the tops cool so the sugar crisps up before diving in.

Assembling:

Once the potatoes have cooled for about 10 minutes out of the oven, slice off their tops and scoop out a third of the inside. Spoon in the creamy custard, filling them up right to the top.

Chilling the custard:

Pour the finished custard into a bowl, then press plastic wrap directly on top so it doesn't get a weird skin. Let it sit out until it's not hot anymore.

Finishing the custard:

Keep the pan over medium for another couple minutes to get it nice and thick. Take it off the heat and toss in the butter and vanilla. Whisk until it looks super smooth.

Adding the yolks:

Lightly beat the egg yolks in a separate bowl. Slowly whisk in about ¼ cup of the hot milk mix to them to warm them up. Then pour everything back into the pot, whisking like crazy.

Custard base:

Put sugar, cornstarch, and salt into a pot. Slowly whisk in milk to dodge any lumps. Heat it gently, stirring all the time, until it starts to thicken up a bit.

Roasting potatoes:

Heat up your oven to 200°C. Wrap each potato in foil and roast for about 1 hour and 10 minutes—or until they’re super soft.

The first time I tasted this in a tiny eatery in Kyoto, I was blown away by how a classic root veggie could turn so fancy using a French baking trick. Now it’s my go-to for friends—they ask for it on repeat.

Storing Tips

Japanese sweet potato brûlées will last up to two days in the fridge. The sugar crust gets softer as time goes by, so don’t torch the tops until you’re just about to eat. That way you keep it shatter-crisp.

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Swap Options

If Japanese sweet potatoes aren’t around, good old orange sweet potatoes work. They’re just a bit wetter, so give them an extra 15 minutes in the oven. Need it dairy free? Coconut or almond milk will swap in, though the texture changes a little.

Serving Ideas

Try plating it on a dark dish for contrast and top with mint leaves and just a dust of cinnamon powder. A scoop of softly whipped vanilla cream adds extra richness. Or for a bit of surprise, toss a few grains of fleur de sel onto the caramel layer right at the end.

How It Started

This is a mashup, blending French pastry techniques with Japanese ingredients. Japanese sweet potatoes are super popular in Japan, sold roasted from carts when it’s cold out. This dessert totally nails the vibe of new-school fusion food—it’s got respect for tradition but still shakes things up.

Frequently Asked Questions

→ How do I pick the best sweet potatoes for this dish?

Choose medium-sized sweet potatoes with smooth, firm skin and no blemishes. Fresh ones will ensure a sweet flavor and perfect texture.

→ What if I don't have a blowtorch to caramelize the top?

No worries! Use your oven's broiler set to high heat to caramelize the sugar. Just keep a close eye so it doesn't burn.

→ Do I really need whole milk for this?

Whole milk gives the custard a rich and creamy texture, but feel free to substitute with plant-based or low-fat milk—just note it might change the flavor a bit.

→ How should I store leftovers of this dessert?

Place the sweet potatoes with custard in an airtight container in the fridge. They're best eaten within two days to enjoy their fresh taste and texture.

→ Can I customize this dish?

Definitely! Add a drizzle of caramel sauce, sprinkle cinnamon, or serve with fresh berries for an extra flair.