Bruleed Sweet Potatoes Recipe
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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
Ingredients
- 2 sweet potatoes, baked, peeled and mashed
- pinch kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- granulated sugar, for topping
Instructions
- 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.
Notes
Time does not include time to cook the sweet potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
What a brilliant, not to mention delicious, idea Robyn!!
Thank you so much sweet, Wendy! xo
Robyn Thanks for such great recipes. How would you make this as a casserole type dish and then melt sugar for whole dish? Instead of individual ramekins. Kind of like sweet potato casserole, i.e., size of casserole dish, how long to cook, etc. Thanks so much.
Hi Jane,
You are so sweet! As for sizing, for this recipe I use 2 servings per medium sweet potato as a guide. So, depending on the number of people you plan to serve, just multiply the recipe. I also planned the dish so that the sweet potatoes are cool with a warm crunchy topping similar to a creme brulee. Of course, you could also serve with warm potatoes, if you prefer. Spread the mashed sweet potatoes in the casserole dish while still warm, sprinkle on the sugar and then use either the torch or the broiler. For a dish this size, I’d recommend using your broiler and just watch it carefully so that it doesn’t burn. I hope that helps!
This looks fantastic, such a great idea!!!
Thanks so much, Gaby!
This is so simple but it’s such a good idea! I can’t believe I’ve never thought of it. Thanks so much for sharing!
I hope you enjoy it, Tori!