Sweet Potato Brûlée
A warm, creamy sweet potato dessert with a rich caramelized filling and a crisp brûléed sugar topping.
Ingredients
2 sweet potatoes
2 tbsp sugar
40 g butter
1/4 cup cream
vanilla
sugar, to brûlée
Method
Wash the sweet potatoes and wrap with foil. Bake in an air fryer or oven at 200°C/400°F for 45 minutes or until soft.
Cut two foil squares the size of the sweet potatoes. Fold each square from the top and bottom. Place the potato in the middle and wrap it around the sides keeping the top exposed (this step ensures that the potato stays intact when scooping and filling).
In a pan over low heat, add the sugar and allow to caramelize.
Add in the butter and cream and mix till combined.
Cut the exposed top of the sweet potatoes.
Scoop the insides and mash into the caramel with a splash of vanilla.
Add the filling into the scooped sweet potatoes.
Sprinkle with sugar and torch until brûléed. Set aside for a minute to allow the sugar to harden.
