Step 1

Preheat the oven to 180°c. 

Step 2

Line a large baking pan with parchment paper and place the sweetpotatoes onto the pan. Take a fork and poke holes into the top of each sweetpotato.  

Step 3

Place the tray into the oven and bake for 45 minutes, until soft, and remove from the oven and set aside until cool enough to handle.  

Step 4

Slice the top of the sweetpotato skin off and remove.  

Step 5

Using a spoon, carefully scoop out most of the sweetpotato flesh, leaving about ½” of flesh all the way around – like a bowl.  

Step 6

Add the removed flesh to a bowl and mash with a fork or blend into a puree.

Step 7

In a large separate bowl, combine egg yolks, sugar, and sweetpotato puree. Stir together until smooth.

Step 8

Add the vanilla extract, whipping cream, and milk then stir to combine.

Step 9

Pour the crème brûlée mixture into the hollowed sweetpotatoes and bake at 180°c for 30-35 minutes or until the crème brûlée is set on the edges and still wiggly in the centre. This may take more or less time, depending on the size of the sweetpotato.

Step 10

Let the crème brûlée cool completely and refrigerate until set for a minimum of 3 to 4 hours or preferably overnight.

Step 11

Once set, sprinkle two teaspoons of sugar on top of each crème brûlée and spread to cover liberally.

Step 12

Using a kitchen blow torch, carefully caramelise the top of the crème brûlées until browned and crispy, and then serve.