Shelly's Recipe

SWEET POTATO CREME BRULEE

Category: Sweet Potatoes

1 large sweet potato, baked, skinned and mashed
1/4 cup packed brown sugar
1 tsp fresh lemon juice
2 cups whipping cream
¾ cup sugar
7 egg yolks, lightly beaten
1 tsp vanilla extract
1/3 cup firmly packed brown sugar

Combine mashed potato, brown sugar and lemon juice; spoon mixture into a buttered quiche dish. Stir together cream, sugar, yolks and vanilla in a medium saucepan. Cook mixture over medium-low heat, stirring constantly, about 15 minutes or until hot. (Do not boil.)

Pour over sweet potato mixture in dish. Place dish in a shallow pan. Add hot water to pan to about half way up the dish. Bake at 325 for 1 hour or until a knife inserted comes out almost clean. Carefully remove dish from water.

Cool custard on a wire rack. Cover and chill at least 8 hours. Sprinkle custard with 1/3 cup brown sugar; place dish on a jelly-roll pan. Broil 5 1/2 inches from heat for 3-5 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving.