There’s something magical about a dish that can transform everyday ingredients into a delightful culinary experience. This Japanese Sweet Potato Crème Brûlée does exactly that. Combining the natural sweetness of Japanese sweet potatoes with the creamy richness of traditional crème brûlée, this dessert is a family favorite in our Manhattan home. It’s perfect when you want a little taste of something special without spending hours in the kitchen. The last time we made this, my kids were lining up, spoons in hand, ready to break into that crispy caramelized topping. We ended the evening with smiles and a lot of “Can we have this again tomorrow?”
If you love this, you’ll definitely enjoy our White Sweet Potatoes Crispy Roasted Guide .
Why you’ll love this recipe
This recipe is not just a treat for the senses but also quite easy to put together. The Japanese sweet potato offers a subtly sweet and nutty flavor that enriches the traditional crème brûlée. This dessert is great for family nights, when you want to impress your guests without the stress of elaborate cooking. Plus, who can resist the fun of cracking through that caramelized sugar top?
Ingredients
- 2 Medium Japanese Sweet Potatoes
- 1/2 cup Sugar
- 2 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 2 cups Milk
- 3 Egg Yolks
- 2 tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1 tablespoon Sugar (for crème brûlée topping)
Step-by-step instructions
- Preheat the oven to 392℉ (200℃). Wrap the sweet potatoes in aluminum foil and roast them for 1 hour and 10 minutes until tender.
- In a saucepan, combine 1/2 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Heat the mixture over medium heat, stirring constantly until it thickens.
- In a small bowl, lightly beat the egg yolks. Slowly pour about 1/4 cup of the hot milk mixture into the egg yolks while whisking continuously. Then, pour the egg mixture back into the saucepan.
- Cook the mixture over medium heat for about 2 minutes or until it thickens further. Remove the saucepan from heat and whisk in the butter and vanilla until well combined.
- Transfer the custard cream to a bowl. Cover it with plastic wrap, pressing it directly onto the surface of the custard cream to prevent skin from forming. Let it cool to room temperature.
- Once the roasted sweet potatoes have cooled for 10 minutes, cut off the top and scoop out about 1/3 of the flesh. Fill each sweet potato evenly with the custard cream.
- Sprinkle about 1 teaspoon of sugar evenly over the custard in each sweet potato. Use a blowtorch to caramelize the sugar until it forms a dark amber crust that bubbles and hardens.
- Allow the caramelized sugar to cool and harden slightly before serving.
Recipe tips & variations
Feel free to tweak this Japanese Sweet Potato Crème Brûlée a bit. You can use coconut milk if you want a dairy-free version. Adding a pinch of cinnamon or nutmeg to the custard adds a warm note that complements the sweet potatoes beautifully. If you don’t have a blowtorch, you can caramelize the sugar under a broiler—just make sure to watch it closely to prevent burning.
Storage & reheating
Store any leftovers (if there are any!) by covering them tightly with plastic wrap and placing them in the refrigerator. The Japanese sweet potato crème brûlée can be kept for up to 3 days. To reheat, pop them in the oven at a low temperature just until they’re warmed through, keeping a close eye so as not to remelt the caramelized sugar topping.
FAQs
Can I make it ahead of time?
Absolutely! You can prepare the custard and roast the sweet potatoes ahead of time. Just store them separately and assemble before serving.
Do the sweet potatoes need to be served warm?
While the custard should be cool, the sweet potatoes can be enjoyed slightly warm or at room temperature.
Is a blowtorch necessary?
A blowtorch gives you the best caramelized finish, but a broiler can work in a pinch. Just keep an eye on that sugar!
Recipes you may like
If this Japanese Sweet Potato Crème Brûlée has tickled your taste buds, check out these other delightful recipes:
- Butternut Squash and Sweet Potato Recipes
- Honey Sweet Potato Summer Salad
- White Sweet Potatoes Crispy Roasted Guide
Enjoy making these dishes and savoring each sweet moment!
Japanese Sweet Potato Crème Brûlée
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful dessert featuring Japanese sweet potatoes in a creamy crème brûlée.
Ingredients
- 2 Medium Japanese Sweet Potatoes
- 1/2 cup Sugar
- 2 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 2 cups Milk
- 3 Egg Yolks
- 2 tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1 tablespoon Sugar (for crème brûlée topping)
Instructions
- Preheat the oven to 392℉ (200℃). Wrap the sweet potatoes in aluminum foil and roast them for 1 hour and 10 minutes until tender.
- In a saucepan, combine 1/2 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Heat the mixture over medium heat, stirring constantly until it thickens.
- In a small bowl, lightly beat the egg yolks. Slowly pour about 1/4 cup of the hot milk mixture into the egg yolks while whisking continuously. Then, pour the egg mixture back into the saucepan.
- Cook the mixture over medium heat for about 2 minutes or until it thickens further. Remove the saucepan from heat and whisk in the butter and vanilla until well combined.
- Transfer the custard cream to a bowl. Cover it with plastic wrap, pressing it directly onto the surface of the custard cream to prevent skin from forming. Let it cool to room temperature.
- Once the roasted sweet potatoes have cooled for 10 minutes, cut off the top and scoop out about 1/3 of the flesh. Fill each sweet potato evenly with the custard cream.
- Sprinkle about 1 teaspoon of sugar evenly over the custard in each sweet potato. Use a blowtorch to caramelize the sugar until it forms a dark amber crust that bubbles and hardens.
- Allow the caramelized sugar to cool and harden slightly before serving.
Notes
- Consider using coconut milk for a dairy-free version.
- Add a pinch of cinnamon or nutmeg for extra flavor.
- If you don’t have a blowtorch, caramelize sugar under a broiler, watching closely to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sweet potato with crème brûlée