Name: Sweet Potato Crème Brûlée with Marshmallow Cream
Prep time: 40 minutes
Cook time: 1 hour
Yield: 6 servings
Ingredients: For the sweet potatoes:; 3 medium sweet potatoes (~ 2 lbs.), squat and evenly shaped; 1 Tbsp. neutral oil; For the custard:; 3 Tbsp. unsalted butter, melted; 1/3 cup heavy cream; 2 large egg yolks; 3 Tbsp. dark brown sugar, packed; 2 tsp. finely grated orange zest; For the brûlée and topping:; 1 jar (7 oz.) marshmallow crème

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Sweet Potato Crème Brûlée with Marshmallow Cream

Recipe by Savory Spice Test Kitchen

Roasting

Sweet Treats

Silky spiced custard, baked back into the skins, finished with a crackling smoked sugar crust, and a cap of torched marshmallow cream.

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Serves 6 servings

Prep Time 40 minutes

Cooking Time 1 hour

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Sweet Potato Crème Brûlée with Marshmallow Cream

Ingredients

For the sweet potatoes: 3 medium sweet potatoes (~ 2 lbs.), squat and evenly shaped 1 Tbsp. neutral oil For the custard: 3 Tbsp. unsalted butter, melted 1/3 cup heavy cream 2 large egg yolks 3 Tbsp. dark brown sugar, packed

1 1/2 tsp. Pumpkin Pie Spice

1 tsp. Pure Madagascar Vanilla Extract

2 tsp. finely grated orange zest

1/2 tsp. Kosher salt

For the brûlée and topping:

6 Tbsp. Whiskey Barrel Smoked Sugar

1 jar (7 oz.) marshmallow crème

Pinch of Pumpkin Pie Spice, for finishing

Directions

Step 1 Roast the sweet potatoes. Heat the oven to 400 degrees. Halve the sweet potatoes lengthwise, rub all over with the oil and set cut-side down on a parchment-lined sheet pan. Roast 30 to 40 min., until a knife slides through with no resistance. Roasting cut-side down steams the flesh soft while the skin firms up into a sturdy shell for refilling. Cool 10 min.

Step 2 Holding each half in a towel, scoop the flesh into a blender or food processor, leaving a 1/4 inch wall so the skin holds its shape. You should have about 3 cups. If any half rocks, shave a thin sliver off the bottom so it sits flat.

Step 3 Make the custard. Add the melted butter, cream, egg yolks, brown sugar, Pumpkin Pie Spice, Pure Madagascar Vanilla Extract, orange zest, and salt. Blend until completely smooth, about 30 seconds. Blending rather than mashing is the difference between crème brûlée and casserole.

Step 4 Lower the oven to 325 degrees. Spoon or pipe the custard back into the skins, mounding slightly, and smooth the tops flat with a spatula. Bake 20 to 25 min., until the edges are set and the center barely wobbles (~160 degrees in the center). Cool at least 20 min. uncovered. A flat, set surface is what lets the sugar melt into a single sheet of glass.

Step 5 Pulse the Whiskey Barrel Smoked Sugar in a spice grinder for a few seconds, until fine. Straight from the jar it's coarse and will melt unevenly under the torch.

Step 6 Blot the tops dry with a paper towel. Sprinkle 1 1/2 tsp. of the ground sugar in a thin, even layer over each half and torch, keeping the flame moving, until melted and deep amber. Let it harden 1 min., then repeat with a second layer for a thicker crack.

Step 7 Top and serve. Spoon or pipe marshmallow crème over one end of each half, leaving the amber crust showing on the other, and torch lightly until toasted in spots. Finish with a pinch of Pumpkin Pie Spice. Serve within 30 min.; the crust softens as it sits.

Recipe Notes

Make ahead: bake through Step 4 up to 1 day ahead, cover once cool and refrigerate.

For a less sweet version, drop the brown sugar to 2 Tbsp.

No torch instructions: Set the filled halves on a sheet pan 4 inches under a hot broiler for 1 to 2 min., watching constantly. Broil the sugar only; marshmallow scorches under a broiler in seconds.

No skins instructions: Bake the custard in six 6 oz. ramekins in a water bath at 325 degrees, 30 to 35 min.