Sweet potato fanatics, you’re going to love this. Straight from Japan, now a café classic — this cozy dessert has made its way over on TikTok. A perfect blend of warm sweet potato, eggy custard and that classic crème brulee sugary crust make this an understated delight. If you can’t make the 12 hour long flight to Japan, this easy at-home recipe will be your return ticket to a flavour fantasy.
ingredients
directions
Preheat oven to 400°F. Line a baking sheet with parchment paper. Roast sweet potato for 25-30 minutes or until soft and tender. Set aside to let cool.
Meanwhile, in a small pot, bring heavy cream and 2 tablespoons sugar. Reduce heat to a low simmer for 5 minutes.
In a small bowl, whisk egg yolks until smooth. Add cornstarch and 2 tablespoons sugar. Mix until thoroughly combined.
From the small pot, pour a splash of hot heavy cream into egg mixture and whisk until combined. Pour back into small pot and simmer while mixing constantly until velvety smooth. Remove from heat and add butter until thick, creamy texture is achieved. Set aside and cool to room temperature.
One roasted sweet potato has cooled slightly, carve a small boat into the body of the potato. Discard leftover sweet potato filling or consume as-is.
In the sweet potato boat, fill with custard filling until it reaches the top. Coat with sugar and torch until sugar has crystalized into a hard surface. Serve immediately.
