Chef Jonathan’s sweet potato crème brûlée

YUMA, Ariz. (KYMA) - During this edition of A Cut Above, Chef Jonathan shows you how to make sweet potato crème brûlée.

Ingredients:

• 1 large sweet potato (about 1 cup mashed)
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Extra sugar for topping

Instructions:

1. Prepare the Sweet Potato:
   • Preheat your oven to 400°F (20°C). Bake the sweet potato for about 45-60 minutes or until tender. Let it cool, then peel and mash it until smooth.
2. Make the Custard:
   • In a saucepan, heat the heavy cream over medium heat until it’s just about to simmer. Remove from heat.
   • In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
   • Gradually add the warm cream to the egg mixture, whisking continuously to temper the eggs.
3. Combine:
   • Stir in the mashed sweet potato until the mixture is smooth and fully combined.
4. Bake:
   • Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

• Bake for about 30-35 minutes or until the custard is set but still slightly jiggly in the center.

1. Chill:
   • Remove the ramekins from the water bath and let them cool. Refrigerate for at least 2 hours or overnight.
2. **Caramelize the Top:
   • Before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden brown and crispy. If you don’t have a torch, you can place them under the broiler for a minute or two, watching closely to prevent burning.
3. Serve:
   • Allow the crème brûlée to sit for a minute before serving, so the sugar topping hardens.

Enjoy with friends or a family dinner!