Crème Brûléed Sweet Potatoes

Eric recently made this recipe and now we are wondering where it's been all our lives! First you crack into that caramelized sugar top, then gather a spoonful of the custard (which is pure heaven, both savory and sweet) along with the piping hot, creamy sweet potato mash nestled below, and you taste utter decadence! It is the perfect accompaniment to a thick cut pork chop or grilled steak, but would be just at home next to a spiral ham, roast lamb or turkey, or your favorite vegetarian entree! It makes a beautiful presentation in the jackets of the sweet potatoes, but you could easily scoop out the flesh into a casserole dish and spread the custard over top for a less fussy preparation for a brunch or dinner buffet side dish! If you don't already have one, be sure to buy yourself a mini kitchen torch to get that pièce-de-resistance caramelized sugar crust that makes this dish extraordinary!

Crème Brûléed Sweet Potatoes makes 6 servings

Ingredients

• 6 medium Sweet Potatoes
• Olive Oil
• 3 Egg Yolks
• 1 cup Heavy Cream
• 1 cup Milk
• 1 tsp Salt
• 2.5 Tbsp Corn Starch
• 1/3 cup Sugar
• 1 tsp Vanilla Extract
• 2 Tbsp Olive Oil
• 4 Tbsp fresh Thyme leaves
• 1/2  sprig fresh Rosemary
• zest of one Orange
• 1/2 tsp dried Chili flakes
• 6 Tbsp Demerara or granulated Sugar

Directions

1. Preheat oven to 400 degrees F. Brush the washed and dried sweet potatoes with olive oil, set on a baking tray and roast until flesh is soft, about 25-30 minutes.
2. While the potatoes are roasting, combine the yolks, cream, milk, salt, corn starch, 1/3 cup sugar, vanilla, 2 T olive oil, thyme, rosemary, orange zest and chili flakes in a medium saucepan and cook over medium heat, whisking constantly until the mixture thickens into a creamy custard. Remove from the heat and set aside.
3. When the sweet potatoes are soft, make a slit lengthwise into each and mash the flesh with a fork, adding a dash of olive oil and salt to each potato.
4. Scoop out a small amount of the flesh to make room for the custard filling (reserve the scooped out flesh for another use). Spoon the custard, dividing equally, onto the sweet potatoes, then sprinkle a tablespoon of demerara sugar onto each custard-topped potato.
5. Use a kitchen torch to caramelize the sugar until golden, glazed and crunchy.
6. Allow to cool 2-3 minutes until the caramel hardens. Serve warm and enjoy.