Sweet Potato Brulee

Adapted from Epicurious

Yields 4-6 servings

Ingredients:

2 lb. sweet potatoes (baked)
7 large egg yolks (room temp)
1/4 c. vanilla maple syrup
1/4 tsp. allspice
1/2 teaspoon salt
2 1/2 cups half/half
3 tbsp. vanilla bean sugar for top of brulee
*Optional ( 1/4 c. candied pecans to garnish)

Directions:

Preheat oven to 375°F.

Wash the sweet potatoes to clean the outside and pat dry. Pierce potatoes with a fork. Microwave potatoes for 10-12 minutes until soft and tender.

When sweet potatoes are cool enough to handle, peel them. Cut potatoes into small pieces and purée in a food processor until smooth.

Whisk together yolks, maple syrup, allspice and salt in a large bowl until combined. Whisk in sweet-potato purée until combined. Fold in half/half until no white streaks of half/half remain. Pour mixture into baking dish and bake until brule is set in the middle. Approximately 45-60 minutes. Let cool and then brûlée.

Before serving, sprinkle with vanilla sugar and use a kitchen torch or broiler to melt sugar until lightly browned.

*This recipe can be made ahead of time and baked when needed up to 48 hours in advance.