This bruleed sweet potatoes recipe makes a delicious dessert. Creamy, flavorful sweet potatoes encased in a crunchy topping.
I have a thing for sweet potatoes. They are nutritious, delicious, and something that I generally have on hand throughout the fall and winter. I love them in everything from breakfast, like in my sweet potato breakfast hash, all the way to side dishes, like my sweet potato casserole and Duchess sweet potatoes and I absolutely adore them in this amazingly simple dessert recipe for bruleed sweet potatoes. For a while, we called this sweet potato brulee, but it isn’t like my pumpkin brulee in that it has any cream. As a matter of fact, this recipe is dairy-free. It also isn’t like a standard creme brulee since it isn’t a custard-style dessert and actually is egg-free, too. It’s perfect for those that may need that option, but even those who don’t love it!
I begin with sweet potatoes that I’ve cooked until they are tender. I love to use this method I shared for cooking “baked” potatoes in the slow cooker. I just pop them in the slow cooker in the morning and in the afternoon they are ready for supper! So easy.
Then, I peel and mash them with a fork until they are nice and creamy. I add just a pinch of salt, a little sugar, and a bit of vanilla to the sweet potato mixture. At this point, you can spread the mixture into ramekins and chill it or you can go ahead and top it with sugar so that you can go ahead and cook the sugar topping so that it is crunchy.
If you have a kitchen torch, it is perfect for using with this recipe. If you do not have one, you can use the broiler of your oven and just watch it very, very carefully so that it doesn’t burn.
Generally, I’ve found that you can make two servings of bruleed sweet potatoes from one medium cooked sweet potato.
Here’s my Bruleed Sweet Potatoes Recipe. I hope you love them!
Bruleed Sweet Potatoes Recipe
- 2 medium baked sweet potatoes peeled and mashed
- pinch of salt
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- granulated sugar for topping
- Mix together sweet potatoes, salt, brown sugar, and vanilla. Spread into ramekins or serving bowls. Sprinkle sugar on top of the sweet potato mixture until well coated. Melt the sugar until it is lightly brown using a kitchen torch or the broiler of your oven. Watch carefully so that the sugar does not burn.
Time does not include time to cook the sweet potatoes.