This might be the best way to enjoy a sweet potato. Silky creme brulee filling melts into the creamy roasted potato, then topped with a crisp layer of caramelized sugar for that perfect crunch. It is sweet, filling, and full of texture contrasts. You need to try this simple but delicious creme brulee sweet potato recipe.
Creme Brulee Sweet Potato
This treat originated in Tokyo, Japan, and was first introduced by Imo Pippi, a dessert shop in Asakusa. Its beautiful presentation quickly made it a viral sensation on social media in 2023. The naturally sweet and creamy Japanese sweet potato serves as the perfect vessel for the rich custard filling.
Creme Brulee Sweet Potato Ingredients
- 1 sweet potato
- 4 tbsp heavy cream
- 1 tbsp milk
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 egg yolk
- Extra sugar for topping
Click on the images for the direct link to the ingredients or tools I used:
Instructions
Pierce the sweet potato with a fork.
Air fry the sweet potato at 375°F for 35–45 minutes, or until fork-tender.
In a bowl, whisk together the egg yolk, sugar, vanilla extract, and cornstarch until smooth.
Slowly add the heavy cream and milk while whisking continuously.
Pour the mixture into a small saucepan.
Cook over low heat, stirring constantly, until it thickens into a smooth custard.
Remove from the heat and let it cool to room temperature.
Slice the cooked sweet potato down the center.
Gently mash the inside with a fork, then push it to the sides to create space for the filling.
Spoon the custard into the center.
Sprinkle a thin layer of sugar over the custard.
Use a kitchen torch to brûlée the sugar until it melts and turns golden brown.
Sweet Potato Oven Instructions
Preheat the oven to 400°F.
Wash and scrub the potato.
Pierce it several times with a fork.
Place the potato on a baking sheet.
Bake for 45–60 minutes, or until fork-tender.
Storage Tips
Let the sweet potato cool down to room temperature. Store in an airtight container in the fridge for up to three days.
Creme Brulee Sweet Potato Cooking Tips
- Avoid overcooking the sweet potato, as the skin may split and won’t hold the custard well.
- When preparing the custard, cook gently over low heat while whisking continuously to prevent curdling.
- And always use caution when handling a kitchen torch — keep it away from flammable surfaces and never leave it unattended.
Creme Brulee Sweet Potato
Ingredients
- 1 sweet potato
- 4 tbsp heavy cream
- 1 tbsp milk
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 egg yolk
- Extra sugar for topping
Instructions
- Pierce the sweet potato with a fork.
- Air fry the sweet potato at 375°F for 35–45 minutes, or until fork-tender.
- In a bowl, whisk together the egg yolk, sugar, vanilla extract, and cornstarch until smooth.
- Slowly add the heavy cream and milk while whisking continuously.
- Pour the mixture into a small saucepan.
- Cook over low heat, stirring constantly, until it thickens into a smooth custard.
- Remove from the heat and let it cool to room temperature.
- Slice the cooked sweet potato down the center.
- Gently mash the inside with a fork, then push it to the sides to create space for the filling.
- Spoon the custard into the center.
- Sprinkle a thin layer of sugar over the custard.
- Use a kitchen torch to brûlée the sugar until it melts and turns golden brown.
If you enjoyed this sweet potato crème brûlée recipe, you might also like my easy taro sago — another creamy Asian dessert.
