Real Recipes From Real Home Cooks ®

holiday side essentials: sweet potato brûlée

Recipe by
Andy Anderson !
Wichita, KS

This was one of the side dishes that I made for this year’s Thanksgiving. It is a yummy spiced sweet potato filling with a yummy crispy brûlée sugar crust. I do not like posting recipes without step-by-step photos, but with all the things going on with the holiday, it was unable to accomplish that. I will give you detailed step-by-step instructions, and the final photo looks awesome. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For holiday side essentials: sweet potato brûlée

  • 4 - 5 lg
    sweet potatoes
  • 3 lg
  • 1/2 c
    evaporated milk, cream, or half & half
  • 1 tsp
    vanilla extract
  • 1/2 c
    coconut sugar
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1/4 c
    sweet butter, unsalted, melted
  • 3 Tbsp
    sweet butter, unsalted, cold
  • 1/4 c
    flour, all-purpose variety
  • 1 c
    coconut sugar
  • 1 c
    pecans, chopped
  • coconut sugar as needed for the brûlée topping

How To Make holiday side essentials: sweet potato brûlée

  • 1
  • 2
    What will you need? You can make this recipe in a single ovenproof baking dish, or you can place it into separate serving dishes (ramekins), like I did.
  • 3
    How to store it? You can make this a day or two ahead of time and bake it on the day you are serving it. Or you can freeze it for several months.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Cook the potatoes in boiling water, or bake in a 350f/175c, until a fork or paring knife slides easily into the flesh. If baking, do not forget to prick them with a fork.
  • 6
    When cool enough to handle, remove, discard the skins, then place the flesh into a mixing bowl.
  • 7
    Add the eggs, milk or cream, vanilla, sugar, salt, and sweet butter, then mash together until smooth.
  • 8
    Pour mixture into a lightly greased casserole dish, or individual ovenproof serving dishes (ramekins)
  • 9
    The Brûlée Topping
  • 10
    Add flour, coconut sugar, and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.
  • 11
    Bake at 350f for 35-40 minutes.
  • 12
  • So Yummy
    Remove from the oven, then sprinkle some coconut sugar over the tops, and place under a broiler until the sugar melts and begins to brown, or use a Brûlée torch.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all

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