Sweet Potato Crème Brûlée

Sweet Potato Crème Brûlée

Try a classic French dessert in a new way – sweet potato adds a twist to luscious cream and egg custard with a burnt sugar crust.

Prep Time



Total Time






large sweet potato, baked, peeled and mashed (1 1/4 cups)
cup packed light brown sugar
tablespoon fresh lemon juice
cups whipping cream
cup granulated sugar
egg yolks, slightly beaten
teaspoons vanilla
cup packed light brown sugar
  1. Heat oven to 325°F. Butter 10-inch quiche dish.* In medium bowl, mix mashed sweet potato, 1/4 cup brown sugar and the lemon juice. Spoon mixture into quiche dish.
  2. In 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish).
  3. Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.
  4. Set oven control to broil. Sprinkle custard with 1/3 cup brown sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.
Makes 10 servings (2/3 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
* Do not use a glass quiche dish; it cannot withstand the heat from the broiler and may break.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • Total Fat 10g
      • (Saturated Fat 8g,),
    • Sodium 420mg;
    • Total Carbohydrate 61g
      • (Dietary Fiber 3g,
    • Protein 6g;
    Percent Daily Value*:
      • 2 1/2 Starch;
      • 1 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 3 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.