Sweet potato brûlée takes the best of both worlds from two beloved desserts. From crème brûlée, a super-sweet crunchy shell. From sweet potato pie, a creamy and nutrient-dense base. Did we mention it’s impossibly easy to make, too? All you need is a scoop of ice cream or whipped cream to take it to the next level.
Get the recipe for Brûléed Sweet Potatoes:Print
- 2 sweet potatoes, scrubbed
- 4 tablespoons granulated sugar
- Optional: ice cream, whipped cream, yogurt, granola, fruit, to serve
- Preheat oven to 400 degrees F.
- Prick sweet potatoes all over with a fork. Bake on a foil lined baking sheet, flipping halfway, until cooked through, 40 to 50 minutes. Let potatoes cool completely.
- Cut potatoes in half lengthwise and evenly sprinkle sugar over the cut sides. With a kitchen torch, brûlée the sugar until it melts and becomes an amber color.
- Let cool for 2 minutes, then enjoy as-is or serve with ice cream, whipped cream, yogurt, granola, or fruit.
No torch? No problem. Pop halved, sugar-coated sweet potatoes under the broiler for 4-7 minutes. Keep an eye on it until all the sugar melts. It won’t be quite as successful as the torch, but it’s the best alternate.