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Sweet Potato Creme Brulee

Added: Wednesday, November 15th 2017 at 8:47pm by modernman

"A delicious upgrade from pumpkin pie"

Preparation Time:
70 minutes
Cooking Time:
65 minutes
Ready In:
3 hours
Servings: 6
  • 2 garnet sweet potatoes, peeled and cut into 1 inch pieces
  • 5 T butter, divided usage
  • 1 C Graham cracker crumbs
  • 1 T finely diced pecan pieces (optional)
  • 2 8 oz packages cream cheese
  • 1 1/2 C whipping cream
  • 2 eggs
  • 1/4 C sugar
  • 1/4 C maple syrup
  • 1 T vanilla
  • 2 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ground ginger
  • 1 t molasses
  • 1/2 t salt

This dish requires three unusual pieces of kitchen equipment:
An immersion blender- see notes
Four-inch springforms
Blow torch - see notes

Begin cooking sweet potatoes:
Preheat oven to 375F
Melt 1 T butter
Peel and clean sweet potatoes
Cut sweet potatoes into 1 inch pieces
toss in melted butter
lay out in single layer on a cookie sheet
Bake 15 minutes
Scrape up from cookie sheet and rearrange to expose a different side
Bake 15 minutes
Scrape up from cookie sheet and rearrange to expose a different side
Bake 15 minutes
Set aside to cool

While the potatoes are baking:
Assemble springforms
Spray inside of springforms with lubricant- see notes
Melt remaining 4 T of butter
Mix butter, Graham crackers, and diced nuts (optional)
Divide the mixture evenly into the bottom of the springforms
Flatten- see notes
Set aside

In a large saucepan, combine eggs, sugar, whipping cream, syrup, vanilla, molasses, cinnamon, nutmeg, ginger and salt
Bring to a heat low enough the eggs won't cook
Cut the creamcheese into slabs
Microwave until slightly warm
Slowly add the slabs of soft creamcheese to the whipping cream mixture, using the immersion blender to thoroughly incorporate into the mix - see notes

When the potatoes are finished cooking, rough chop, and use immersion blender to incorporate into the batter

Prepare springforms
Preheat oven 320 F
Make the filling
Pour into prepared springforms
Bake 20 minutes, rotating halfway

Remove from oven and allow to cool
Run a thin blade around the edge to separate from springform
Remove ring of springform
Refrigerate several hours until solid
When solid, remove from base of springform

For service spread an even 1/16"-thick layer of sugar on top of the cakes - approximately 1 T.
Heat with a blowtorch until melted - see notes
Serve immediately- see notes

Softening cream cheese to room temperature, then beating in a mixer, leaves the cream cheese in curds. Warming in a saucepan with cream and beating with an immersion blender makes a finer, preferable, batter.

You might think, having a crust with butter in it, it should be easy to separate the cakes from the springforms. However, once refrigerated, the butter congeals, and the lubricant makes it easier to remove the springform bottoms.

The easiest way to flatten the Graham cracker mixture against the bottom of the springform is by pressing with the flat bottom of a glass

Kitchen support stores sell little blowtorches they claim will make brulee. They're expensive ($50), and lack power. Home Depot sells the Bernzomatic UL100 ($17), which makes the job easy.
Nutritional Information:
Calories: 500

User Comments

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